Stuffed Portobello Mushrooms & Quinoa Pilaf

Serves 4

Stuffed Mushrooms:

  • 4 large portobello mushrooms, stems removed
  • 2 tbsp. grapeseed oil
  • 1 large red onion, diced
  • 1 large zucchini, diced
  • 5 -10 asparagus spears, chopped small
  • 1 large radish, thinly sliced and quartered
  • 5 sun dried tomatoes, re-hydrated an chopped
  • 3 garlic cloves, minced
  • 1 cup spinach
  • 1/4 tsp. dried oregano
  • 1 – 2 shakes of crushed red pepper flakes
  • Sea salt and fresh cracked pepper to taste
  • 1 handful of almonds, crushed or chopped (optional)
  • 1/4 cup fresh Parmesan (optional)

Quinoa Pilaf:

  • 1 cup quinoa, rinsed
  • 1.5 cups chicken or vegetable broth
  • 3 tbsp. grapeseed oil, divided
  • 1 small yellow onion, finely chopped
  • 2 small carrots, peeled and diced
  • 3/4 tsp. dried thyme
  • 4 oz, shiitake mushrooms, stemmed and thinly sliced
  • 2 garlic cloves, minced
  • Sea salt and black pepper
  • 1/3 cup chopped pecans
  • 1/4 cup chopped parsley

Quinoa recipe from: http://www.onceuponachef.com/2012/02/quinoa-pilaf-with-wild-mushrooms-carrots-and-pecans.html#tabrecipe

Preheat oven to 375F.  Grease a baking sheet lightly with grapeseed oil and coat each mushroom with oil as well. Place mushrooms on baking sheet with the top on the cap facing down.  In a medium sized skillet, heat the grapeseed oil over medium heat.  Add onion, sauté 3 minutes before adding zucchini, asparagus, radish, and sun dried tomatoes. Cook for an additional 3 minutes then add the garlic.  Stir frequently and cook an additional 1 minute.  Add spinach. Turn off heat, and continuing stirring until spinach has wilted.  Remove from heat altogether, adding oregano, red pepper flakes, sea salt and pepper.  Stir and spoon into each mushroom cap until all ingredients are shared evenly into each.  Bake in the oven for approximately 35 minutes.  At this point, top each with almond pieces and/or parmesan cheese if desired.  Return to oven to bake for an additional 10-12 minutes.  While mushrooms are baking, combine quinoa and broth in a medium sized pot.  Once a boil is reached, reduce to a simmer, cover, and cook for approximately 15 minutes.  In a large saucepan over medium heat, warm 2 tbsp of grapeseed oil.  Add onions and cook for about 3 minutes, stirring occasionally.  Add carrots and thyme.  Cook for an additional 5-7 mins.  Add the last 1 tbsp of oil, the mushrooms and garlic.  Cook an additional 3-5 minutes, stirring very frequently.  Add sea salt and pepper to taste.  Combine cooked quinoa and vegetables together.  Lastly, stir in pecans and parsley.  Best served warm as a side with the stuffed mushroom cap.

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