Love is in the air…or at least it was a few weeks ago when I attended a wedding. Today when you RSVP, you place your order for dinner ahead but by the time you arrive at the wedding who has any idea what you actually ordered. I vagualy remembered giving Prince Charming a hard time for checking the vegetarian dish but genuinely had no clue what I marked. Did it really matter? What ever they were serving…I was eating.
Turns out, Prince Charming did get the vegetarian dish. It was a stuffed portobello mushroom. I think rice, cheese-that basics. So, I started thinking, what if I switched this for that…and that for this and used a lovely citrus. Basically, I wrote a new recipe in my head as we sat there at the wedding. When I tested it at home, Prince Charming remarked, "This is much better then the one at the wedding." Exactly why I married him.
I would recommend serving this with an arugula salad dressed with olive oil and lemon juice or mixed greens. This would also make a lovely side dish in smaller mushrooms or as an appetizer. Make sure to adjust the baking time if using smaller mushrooms.
Quinoa Stuffed Portobello Mushrooms
By October 4, 2013Published:
- Yield: 6
by Kiki Luthringshausen of Beauty and Her Feast
- 6 large portobello mushrooms stems removed
- 1 cup quinoa rinsed
- 1 tablespoon extra virgin olive oil plus more for brushing
- 2 cups mushroom broth or vegetable broth
- 1 shallot chopped
- 1 red pepper chopped
- 2 cups fresh spinach
- 5 fresh basil leaves chopped
- 1/2 lemon zest + juice
- 1/2 cup chopped feta cheese
- Preheat the oven to 375°.
- With a damp cloth, wipe the mushrooms clean. Brush them with olive oil and place them on a baking sheet.
- Bake the mushrooms for 10 minutes. Remove from the oven.
- In a small pot, heat the oil, sauté the shallot and red pepper until soft, about 5 minutes. Add the quinoa and the mushroom broth, season with salt. Cook until the quinoa is tender and the liquid has been absorbed, about 15-20 minutes.
- Turn off the heat. Add the spinach, lemon zest and juice, basil and feta cheese. Stir the quinoa mixture and season with salt and pepper.
- Spoon the mixture into the mushrooms. There may be some quinoa leftover. Bake for 10-12 minutes. Serve with mixed greens or arugula dressed with olive oil.