I really like to have a decent, delicious, filling vegetarian dish on my menu. I find it’s such a nice change, especially for a lunch. This recipe is quite versatile, easy to prepare and packed full of good nutrients and most importantly FLAVOUR!!
Stuffed Portobello Mushrooms
- 4 Portobello Mushrooms I like to offer 2 large mushrooms per person
- 1 cup Cooked Quinoa Wash your quinoa and cook 2:1 ratio with salt to taste
- 2 Tbsp Red Onion, finely chopped You could grate your onion for even finer texture
- 1 cup Fresh Arugula
- 1/2 cup Diced red tomato optional
- 1/2 cup Plain Goat cheese, room temp
- 4-5 Tbsp Extra Virgin olive oil
- Salt and freshly cracked black pepper
- Rinse well your quinoa if it's not already pre-washed. Bring to a boil 1 cup of quinoa in 2 cups of cold water with 2 tsp of salt. Reduce heat and simmer for aprox 30 min till water is all absorbed and quinoa is soft. Let cool, aprox 30 min. Or make ahead and refrigerate till you need it.
- Using a paper towel, wipe top of mushrooms. Gently remove stem and with a spoon remove all the black gills. This prevents your food from going black. Rub exterior and interior with olive oil and set in baking dish upside down.
- Wash and dry arugula and remove all the leaves from the stem and break apart into bite-size pieces. In a large mixing bowl combine cooked quinoa, arugula, red onions, tomatoes and softened goat cheese. Add salt and pepper as needed.
- Fill mushrooms with your quinoa mix and drizzle with a little more olive oil. Bake uncovered for aprox 30 minutes at 350 degrees. Serve with a tossed salad, like a Cesar salad and a few slices of fresh herbed bread.
- NOTE - You can mix up the ingredients you combine with your quinoa. Add sliced green olives, change the cheese to Asiago or Pepper Jack, add cooked rapini (broccoli rabe) or change the quinoa to cooked brown or basmati rice. There are plenty of ingredients you can use to make this dish your own!