Quinoa-Stuffed Portobello Mushrooms

Ingredients:

4 large Portobello mushrooms with stems (4-5-in.), divided
1/2 cup uncooked quinoa
1 cup vegetable broth
2 Tbsp. balsamic vinegar, divided
1 small zucchini, chopped
3/4 cup canned quartered artichoke hearts, drained and thinly sliced
4 green onions, sliced
2 plum tomatoes, seeded and diced
2 oz. Asiago cheese, grated
2 Tbsp. chopped fresh basil leaves
1 garlic clove, pressed
1/4 tsp. coarsely ground black pepper

Directions:

1. Preheat oven to 375°F. Line a cookie sheet with foil. Remove stems from mushrooms and set caps aside. Chop mushroom stems to measure 1/2 cup. Place quinoa in a strainer and rinse under cold water for 30 seconds. Bring broth to a boil in a small saucepan over medium-high heat; add quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or until liquid is absorbed. Place quinoa mixture in medium bowl.

2. Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see Cook's Tip). Place 5 tsp. of the vinegar in small bowl and brush generously over both sides of mushrooms. Place mushrooms, rounded side down, onto pan.

3. For filling, add zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp. of the vinegar to quinoa mixture; toss thoroughly to combine.

4. Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender.


Serve mushrooms with mixed greens tossed in a vinaigrette of your choice.

Yield: 4 servings

Cook’s Tips: To clean mushrooms, wipe them with a damp paper towel. To prevent mushrooms from becoming soggy, do not clean them until ready to use. 

When removing brown gills from underside of mushrooms, leave a small amount of the gills around the outer edge. This will help keep the mushroom caps intact when baking.




adapted from a Pampered Chef recipe