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Nutritional yeast is one of the ultimate staples in my kitchen. This is an inactive yeast that is also know as a vegan cheese seasoning. If you follow me, you know I use this all the time.

A quick note on mushrooms: they are actually best when cooked on a low temperature because it breaks down the cell barrier of the mushroom, making them easily digestible and increasing the nutritional value. Very importantly, mushrooms help protect your immune system against colds and other viruses.

Ingredients (All Organic)

  • Quinoa
  • Black beans (click HERE for how to prepare beans
  • Sautéed kale
  • Portobello mushroom
  • Nutritional yeast
  • Yellow heirloom tomatoes


  1. Preheat oven to 375
  2. Wash portobello mushroom
  3. Bake portobello mushrooms in oven on 375 for 5 to 8 minutes
  4. Place already cooked quinoa in mushrooms (Soak 1 cup of quinoa for two hours in 2 cups of water, drain in a rice and grain colander. Put quinoa on stovetop, saute on low heat for 2 to 4 minutes until slightly brown. Add sautéed quinoa and 2 cups of water in a medium saucepan (Click Here) for saucepan – and bring to a boil. Reduce heat to low, cover and simmer until all the liquid has been absorbed. Approximately 15-20 minutes. Fluff with a fork.)
  5. Add sautéed black beans (on stove top with the juice from the homemade black beans or a half teaspoon of sesame oil)
  6. Add sautéed kale (on stove top with half teaspoon of sesame oil)
  7. Sprinkle nutritional yeast. Sea salt and a pinch of cayenne pepper on stuffed mushroom
  8. Add chopped yellow heirloom tomatoes to the top of the stuffed mushrooms

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