Sunday, November 4, 2012

Stuffed Portobello Mushroom


Stuffed Portobello Mushrooms

6 large Portobello
1/2 cup gluten-free breadcrumbs
1 cup Daiya (vegan brand) shredded cheese
            ***I used both mozzeralla and chedder varieties
2-3 cups cooked quinoa
1 cup pinenuts
1 onion
2 cups spinach
1 red pepper
½ cup finely sliced cherry tomatoes
2 cloves garlic
2 Tbsp olive oil
olive oil cooking spray
Preheat oven to 400 degrees.

Prepare the quinoa according to package directions then set aside.

Toast the breadcrumbs in a frying pan. I sprayed a bit of cooking oil on the breadcrumbs before toasting. Once finished, place the breadcrumbs in a small bowl and set aside (these will be sprinkled on top the mushrooms). Add your cooked quinoa to a large bowl - this bowl will be used to mix all ingredients together. Next, toast the pinenuts in the frying pan. Do this over a low heat. They will brown fast so watch over them like a hawk. Once browned, add the pinenuts to the bowl with quinoa.

Finely chop your onions, red pepper, and spinach. Place onions and red pepper in the frying pan with the olive oil and minced garlic. Once the onions become soft quickly add your spinach and stir in until wilted. Add the vegetables to your bowl of quinoa and nuts. Add your Daiya cheese and cherry tomatoes (do not saute the tomatoes) into the bowl. Stir all ingredients together.

Now time to work on those Portobello mushrooms. Wash and pull out stem. Scrap out the inside of the mushroom getting rid of what I like to call the black mushroom gills. Lightly spray the entire mushrooms with your cooking spray even add a sprinkle of salt if you wish. Set the mushrooms on a baking sheet lined with tinfoil or parchment paper. Bake the mushrooms at 400F without filling for 5-8min then remove from the oven and add heaping mounds of your yummy mushroom filling into each mushroom making sure to overload the mushroom because you’ll never get enough of that filling! Sprinkle with breadcrumbs and then place the mushrooms in the oven for another 5-8 minutes. I put on the broiler for the last 3-4 minutes.

Enjoy!

0 comments: