Quinoa- and Artichoke-Stuffed Mushrooms Recipe - Forks Over Knives

Ingredients

• 12.3-oz. package extra-firm silken-style tofu
• ¼ cup lightly packed fresh parsley
• 1 clove garlic
• Pinch cayenne pepper
• 2 tablespoons lemon juice
• 2½ cups low-sodium vegetable broth
• 1 cup tricolor quinoa
• 1 cup chopped canned or frozen artichoke hearts
• ½ cup shredded radishes
• ⅓ cup roasted shelled pistachios, chopped
• ¼ cup chopped sun-dried tomatoes (not oil-packed)
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 5-inch fresh portobello mushrooms, stems and gills removed
• ¼ cup sliced scallions
• Freshly ground black pepper
• 8 oz. whole grain baguette-style French bread, sliced and toasted (see tip, recipe intro)