Quinoa-Stuffed Portobello Mushrooms
Ingredients
4 large portobello mushrooms with stems (4-5-in. diameter), divide d
1/2 cup uncooked quinoa
1 cup vegetable broth
3 tbsp balsamic vinegar, divided
1 small zucchini
3/4 cup canned quartered artichoke hearts, drained
4 green onions with tops
2 plum tomatoes
2 oz Asiago cheese
2 tbsp chopped fresh basil leaves
1 garlic clove, pressed
1/4 tsp coarsely ground black pepper
4 cups mixed greens salad blend
Directions
Preheat oven to 375°F. Line large sheet pan with foil. Remove stems from mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup. Place quinoa in strainer and rinse under cold water 30 seconds. Bring broth to a boil in 2-qt. 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 bowl.
Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see Tip below). Place mushrooms, rounded side down, onto pan. Generously brush 5 tsp of the vinegar in over both sides of mushrooms.
For filling, chop zucchini. Thinly slice artichokes and green onions. Seed and dice tomatoes. Grate cheese. Add zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp of the vinegar to quinoa mixture; toss thoroughly to combine.
Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender. Place mixed greens and remaining 1 tbsp vinegar in Mixing Bowl; toss to coat. Serve mushrooms with mixed greens.
Yield: 4 servings of 1 filled mushroom, 1 cup greens
Nutrients per serving:
Calories 210, Calories from Fat 60, Total Fat 6 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 400 mg, Total Carbohydrate 29 g, Fiber 6 g, Sugars 7 g, Protein 10
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.
Thanks to Pampered Chef for the recipe.
