Quinoa Stuffed Portobello
http://glutenfreegoddess.blogspot.com/2009/04/quinoa-stuffed-portobello-mushrooms.html
This is an easy make ahead gluten-free vegan side dish. Make quinoa in the rice cooker to save effort and time. Add tidbits of your favorite veggies or seasonings. My version is vegan, but if you enjoy cheese, add crumbles of goat cheese or sheep feta to the mix.
Ingredients:
1 large Portobello mushroom per person
Olive oil
Balsamic vinegar
Sea salt and ground pepper, to taste
For the stuffing:
Chopped fresh garlic, to taste
About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
A handful of yellow and red grape or cherry tomatoes, halved or quartered depending upon size
1 scallion (spring onion) per person, sliced
A sprinkle of raisins
A sprinkle of toasted pine nuts
Sea salt and ground pepper, to taste
Fresh chopped parsley, basil or mint
Instructions:
Preheat the oven to 350ºF. Lightly oil the bottom of a baking or gratin dish.
Gently clean off the mushroom caps; slice off the stems and using a sharp teaspoon carefully scrape out the gills. Place the caps in the baking dish. Drizzle with a scant amount of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper.
Pre-bake the mushrooms for about 15 minutes to soften a bit.
In a skillet, heat a little olive oil and toss in the garlic. Stir for a minute. Add in the cooked quinoa, tomatoes, scallions, raisins, pine nuts. Season to taste with sea salt and ground pepper. Stir to combine. Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat. Add in the fresh chopped herbs.
Stuff each mushroom cap. Bake in the oven for 15 to 20 minutes, till the mushroom cap is tender. Tent with foil to keep it moist.
You can also assemble these ahead of time, and refrigerate. Bake at 350 degrees F. for 30 minutes or more, as needed.
Cook time: 1 hour
This is an easy make ahead gluten-free vegan side dish. Make quinoa in the rice cooker to save effort and time. Add tidbits of your favorite veggies or seasonings. My version is vegan, but if you enjoy cheese, add crumbles of goat cheese or sheep feta to the mix.
Ingredients:
1 large Portobello mushroom per person
Olive oil
Balsamic vinegar
Sea salt and ground pepper, to taste
For the stuffing:
Chopped fresh garlic, to taste
About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
A handful of yellow and red grape or cherry tomatoes, halved or quartered depending upon size
1 scallion (spring onion) per person, sliced
A sprinkle of raisins
A sprinkle of toasted pine nuts
Sea salt and ground pepper, to taste
Fresh chopped parsley, basil or mint
Instructions:
Preheat the oven to 350ºF. Lightly oil the bottom of a baking or gratin dish.
Gently clean off the mushroom caps; slice off the stems and using a sharp teaspoon carefully scrape out the gills. Place the caps in the baking dish. Drizzle with a scant amount of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper.
Pre-bake the mushrooms for about 15 minutes to soften a bit.
In a skillet, heat a little olive oil and toss in the garlic. Stir for a minute. Add in the cooked quinoa, tomatoes, scallions, raisins, pine nuts. Season to taste with sea salt and ground pepper. Stir to combine. Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat. Add in the fresh chopped herbs.
Stuff each mushroom cap. Bake in the oven for 15 to 20 minutes, till the mushroom cap is tender. Tent with foil to keep it moist.
You can also assemble these ahead of time, and refrigerate. Bake at 350 degrees F. for 30 minutes or more, as needed.
Cook time: 1 hour
