Quinoa Stuffed Portobello’s
Quinoa (pronounced KEEN-wah) is the recently popular grain to try. It’s an excellent source of protein, high in iron, calcium, magnesium, B vitamins and fiber. I really like it. It is hard to find new recipes but I have found using it in place of rice or couscous dishes works well. It’s great as a side dish, in soups or room temperature in a salad. I have been making this stuffed Portobello recipe for years, which calls for couscous. I made it more Tuscan in flavor, used the quinoa, fresh basil and sage from the garden. My husband said he likes it better. I like it both ways, it’s good to have some options. The quinoa cooks in 15 minutes, longer to cook than couscous and less time than rice; adjust your recipes accordingly.
Quinoa Stuffed Portobello’s
4 large (6”) or 8 medium (3”) Portobello mushrooms
Extra virgin Olive oil
½ cup diced vadilla onion or other sweet onion
½ cup diced red bell pepper
3 minced garlic cloves
½ cup quinoa, rinsed
1 cup chicken or vegetable broth
1 cup chiffanade spinach or Swiss chard leaves*
½ cup canned great northern beans, drained and rinsed
3 Tablespoons chopped fresh basil leaves
¼ cup fresh toasted bread crumbs
½ cup grated pecorino Romano cheese
1 Tablespoon chopped fresh sage leaves
Preheat oven to 450 degrees. Clean mushrooms with a damp paper towel. Cut off stems; save for later use (they’re great chopped up in scrambled eggs or any other dish that needs chopped mushrooms). Place mushrooms caps rounded side up n a baking sheet and drizzle with olive oil. Bake 5 minutes. Remove from oven; preheat broiler.
Heat 1 Tablespoon olive oil in a saucepan over medium-high heat. Add onion, bell pepper and garlic sauté 5 minutes. Stir in the quinoa and cook for about 3 minutes. Stir continuously to prevent burning and toast the grains evenly. Add broth, bring to a boil. Reduce to a simmer, cover and cook 15 minutes or until quinoa is tender and a white spiral-like thread appears around each grain. Stir in spinach or swiss chard, cover and cook until leaves wilt (if using swiss chard cook for a couple of minutes longer). Add a few grinds of black pepper, beans and basil; stir well to mix. Taste for salt and add for your taste.
Turn mushrooms over and fill with quinoa mixture. In small bowl, mix bread crumbs, cheese and sage. Divide evenly over the filled mushrooms. Broil 4” from the heat until cheese is golden brown.
Note: The quickest way to get the recipe done; start the quinoa, while it is cooking put mushrooms in the oven, mix the bread crumbs, take out the mushrooms, finish the quinoa, fill the mushrooms, top the mushrooms, broil and your done.
*Chiffanade- rolling basil leaves or spinach leaves and cutting them crossways. The leaves look shredded or ribbon like.
