It seems like forever ago now that I saw a recipe from Laura over at Hey What’s for Dinner Mom? that had portabella mushrooms stuffed in a similar fashion. It looked SO tasty. So I decided to make my own version!
Also, as a side note, I was living in the mushroom capital of the world for a whole year and I’m still pretty close to it. Nothing like local mushrooms all year round! I actually was also able to visit one of the premier mushroom farms in the country while I was there – you can read about it on my Horticulture By Heart Blog. I learned so much about mushrooms! (And some of them are really pretty :))
Anyway, back to the food. These are incredibly simple and really filling. You can see by the photos that I served them with baked potato slices, but I could hardly get to the potatoes. The caps and quinoa nice protein packed addition to any meal! (Or AS the meal in my case :))
Quinoa Stuffed Portabella Mushrooms
2 large portabella caps
1/2 cup of quinoa grains w/water for cooking
2 tablespoons canola oil
1 small green pepper
1/2 medium white onion
2 romaine tomatoes
1 tsp salt
1 tsp onion powder
1 tablespoon spice blend (I used Bucks Seasoning, but any sort of seasoning you typically like would work here)
Pre-heat the oven to 450 degrees.
Soak the quinoa grains. I always put the grains in a strainer and set the strainer in a bowl of water. This makes it easier to rinse after it has soaked. Set aside.
Cover a small baking sheet (preferably with edges) with aluminum foil. Add a small amount of oil or spray with a non stick spray. (You’ll only need it where you’re going to put the two mushroom caps).
Lightly wash the mushrooms so not to bruise them too much. Remove the stems. Place the top of the cap down so that the fleshy undersides show. Once the oven has preheated, roasted them for 10 minutes.
Meanwhile, cook up the 1/2 cup of quinoa in a small saucepan on the stove. On another burner, add a large skillet and add the oil. While its heating up, coarsely chop up the onion, pepper, and tomatoes then add them to the skillet. Cook them for a total of about ten minutes on medium high, stirring occasionally. Also add the onion powder, salt, and your choice of seasonings as they are cooking. Once the quinoa is cooked, add that to the pan as well.
Once you’ve removed the mushrooms from the oven, let them sit as long as it takes for the veggies and quinoa to cook up. The last part is probably the easier. Scoop the veggie quinoa blend into the mushroom cap. I made mine without cheese, but I sprinkled cheese on for the one I made for a friend.
Put them back into the oven and bake for an additional 15 minutes. Then they’re ready to serve and eat!
This recipe is linked to Just Another Meatless Monday, Meatless Monday, Mouthwatering Mondays, Tasty Tuesdays, Tuesday at the Table, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, and Gluten Free Wednesday, Delicious Dishes, Two for Tuesday, Tuesday Twister, Real Food Wednesday, Wholesome Whole Foods, Food on Fridays, Friday Favorites, Friday Food, Vegetarian Foodie Friday, Foodie Friday, and Fight Back Friday.