Quinoa Stuffed Portobello Mushrooms
You’ll need:
1 large Portobello mushroom per person
Olive oil
Sea salt and ground pepper, to taste
For the stuffing:
4 cloves chopped garlic
About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
A handful of yellow or cherry tomatoes, halved or quartered depending upon size OR diced tiny carrots or red pepper. (I use whatever veggie I have on hand, but be sure that they are really tiny, wee diced pieces)
1/3 diced celery
1 spring onion per person, sliced
salt and pepper, to taste
1/2 tsp sugar
lemon zest
Fresh chopped mint
Preheat the oven to 350 degrees F. 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 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 diced veggies and green onions. Saute & stir on medium temperature for 10 mins, add in the cooked quinoa & sugar. Stir well and turn off heat. Season to taste with sea salt and ground pepper. Moisten with more olive oil, as needed. Add zest and 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.
