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Thursday, January 9, 2014

Pin It: Quinoa Stuffed Portobellos

We love mushrooms*...giant Portobello caps, pre-sliced white buttons, baby bellos, exotic wild...in essence, everything that won't make us sick.

We grill them, sauté them, shake them up with butter and wine, and mix them in our soup and with our egg scrambles.

And last night, we stuffed those babies with quinoa and made a meal of them. And it was fabulous.

**Not a mushroom fan? Stuff peppers. Or squash. Anything goes.

If you're experimenting with Meatless Monday or trying to add more vegetarian options to your repertoire, this is a hit. The flavors are reminiscent of old-school Italian, but without the weight of a cheese-encrusted, deep fried meat. If you want to add more protein, try adding grilled or baked chicken, or, you could probably add shredded chicken into the stuffing itself. If you want to keep the vegetarian option, you could probably add cannellini beans to the mixture as well.

Make it yours.



Here's how we made ours.

Kelly's Quinoa-Stuffed Portobellos
  • 6 giant portabello caps
  • Prepared quinoa  (2:1, stock:quinoa...or 1 box of prepared couscous)
  • 4 minced cloves of garlic
  • 1 medium onion, finely chopped
  • 1 sweet pepper, finely chopped
  • Chopped stems of portobellos
  • Torn spinach leaves to taste
  • Salt and pepper to taste.
  • 1-2 tablespoons olive oil, or a combination of cooking spray and a tablespoon of olive oil.
  • 1 cup crumbled feta (I use low-fat)
  • 1-1-1/2cup spaghetti sauce
  • 1/2-1 cup shredded mozzarella (I use low-fat)
 Now...
  • Preheat your oven to 350. Spray a cookie sheet or foil-lined cookie sheet with non-stick spray.  
  • Prepare the quinoa or couscous. Set aside. HINT: Cooking the quinoa or couscous in stock will add flavor. Water, while acceptable, adds nothing.
  • Wipe the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems, slice off tip and then chop the stem to add with the other veggies. Place the uncooked caps onto the lined, greased cookie sheet.
  • In a large sauté pan, heat the olive oil and then add the garlic.
  • When the garlic is soft, add the onion, pepper, mushroom stems, and spinach leaves.
  • Season with salt and pepper. Remember, the feta is salty, so be conservative with the salt.
  • Add enough spaghetti sauce to coat the veggies. You don't want it too soupy, because you're adding this mixture to the quinoa.
  • Once the veggies are cooked, add them to the quinoa or couscous.
  • Mix in the feta cheese and stir until well blended.
  • Put a bit of spaghetti sauce in each empty cap, and then fill each cap with the stuffing. I use an ice cream scoop to make sure each cap is evenly filled.
  • Drizzle spaghetti sauce over the top of each filled cap, and sprinkle with shredded cheese.

  • Bake at 350 for about 30 minutes, or until the cheese on top is melted and they look done.
  • We served ours with a side salad, dressed with olive oil, lemon juice and salt.
There are  so many variations to this recipe. You can go Mexican with black beans and taco flavors, or if you love all-things Thanksgiving, go Pilgrim with sweet potato or pumpkin, cranberries and walnuts.

So many options, so many shrooms.

Experiment and enjoy! If you have a favorite, please come back and share...I'm always looking for something new. Cheers!



10 comments:

  1. This is something I would eat, but I still can't convince my husband that portobellos aren't your average mushroom! Sounds so good though!

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    1. Hi Jessica! Thanks for stopping by. :-) You can stuff anything...peppers, acorn squash (yum!) hollow out zucchini, spaghetti squash...really, anything goes. Good luck!

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  2. I have never made anything like this before because my husband hates mushrooms! Looks pretty good though! Maybe I'll try it when he's out of town next week!

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    Replies
    1. Hi Rachel, you can stuff anything. We love the mushrooms, but when I've had extra, I've stuffed peppers and acorn squash too. The stuffing is versatile. Experiment and enjoy. :-) Thanks for stopping by!

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  3. I am not a fan of mushroom but the squash idea seems like my cup of tea!

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    Replies
    1. Hi Kerry, the stuffing is so versatile...you can stuff just about anything. Experiment and enjoy. :-)

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  4. Thank you for linking up at the Blog Strut Blog Hop! I can't wait to see what you link up next week! I would love for you to hop over anytime to Apeekintomyparadise.com and link up with the parties I co-host throughout the week!
    Have a terrific weekend!
    Cathy
    APeekIntoMyParadise.com
    #blogstrutbloghop

    ReplyDelete
    Replies
    1. Thanks, Cathy! Please come back and visit again soon. :-)

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  5. These look amazing! I am pinning these now to try out soon. We don't cook gluten at home, so I am always excited to see delicious gluten free options! Thanks for sharing. :)

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    Replies
    1. Thanks, Becky! They are delicious and versatile enough to tailor to any diet. Experiment and enjoy. :-) I hope you like them. Thanks for visiting. Please come back again soon.

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