Roasted portobello mushrooms make a succulent base for a savory quinoa stuffing made with Parmesan cheese, baby spinach, and pecans. Plated upon a small pool of marinara sauce, the mushrooms make an attractive appetizer; add a salad, and you've got a nice, light lunch or dinner that comes together quickly.
Tip: Use the best quality cheese you can find in this recipe. There's finally authentic kosher Parmigiano-Reggiano in back in production, and some good stand-ins if you can't find it. The Cheese Guy offers both Parmesan and Pecorino Romano; if you can't find them at a kosher grocer in your area, you can order them online from Grow & Behold.
- For the Mushrooms:
- 6 large portobello mushrooms (cleaned, stemmed, and wiped dry)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- For the Quinoa Filling:
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic (peeled, smashed, and finely chopped)
- 1/4 cup grated Parmesan cheese (or Pecorino Romano cheese)
- 1/3 cup shredded mozzarella cheese
- 2 ounces baby spinach (rinsed)
- 1/4 cup pecans (chopped)
- Freshly ground black pepper to taste
- 1-1/2 cups marinara sauce (jarred or homemade)
- Optional: additional parmesan for serving
1. Preheat the oven to 400° F. Line a rimmed baking sheet with foil or parchment paper. Place the mushroom caps, gill side up, on the baking sheet. Drizzle evenly with the olive oil and balsamic vinegar. Bake the mushrooms in the preheated oven for 15 minutes to 20 minutes, or until they soften and begin to release some of their juices. Remove from the oven and set aside, but leave the oven on.
While the mushrooms are baking, make the quinoa: Place the quinoa and water in a medium saucepan, and bring to a boil. Reduce the heat and simmer until the water is absorbed and the quinoa is fluffy and translucent (you will see a thin ring around each grain when it's done).
3. Remove the quinoa from the heat and stir the olive oil, garlic, Parmesan, and mozzarella into the quinoa, mixing well until the cheese begins to melt. Add the baby spinach to the pot and stir until the leaves begin to wilt. Stir in the pecans, and season with freshly ground black pepper.
4. Divide the filling evenly among the mushrooms caps. Return the mushrooms to the oven and bake for 15 minutes, until heated through. In the meantime, warm the sauce.
5. To serve, spoon 1/4 cup of marinara sauce in the center of each plate. Top with a baked stuffed mushroom. Top with shavings of Parmesan cheese if desired. Serve immediately. Enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||3 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||4 g|