I love stuffed veggies! I have always loved them, since I was a child. Stuffed potatoes, stuffed peppers, stuffed mushrooms, stuffed tomatoes, stuffed winter squash, stuffed zucchini - even stuffed celery sticks! The list goes on an on.
So, today I share one of my delightful new stuffed veggie creations. I adore stuffed portobellos and this dashing dish makes a lovely entrée for a party, but it works equally well as a weeknight staple too. In these savory mushrooms, tri-color quinoa is the star, but if you cannot locate tri-color quinoa in your market, you can use red or white quinoa instead. Baby spinach adds nutrition and visual interest, while the white beans and walnuts provide texture and substance.
Bonus: This recipe is gluten free. So pretty too. Give it a try!
Sassy Stuffed Portobello Mushrooms
Makes 6 Servings
6 portobello mushrooms, cleaned and stem removed
3 teaspoons reduced-sodium tamari
2 ½ cups cooked and cooled tri-color quinoa (see note)
2 cups finely chopped baby spinach, lightly packed
1 cup grape tomatoes, cut in half
½ cup cooked white beans
1/3 cup chopped walnuts
1 clove garlic, minced
1 tablespoon extra-virgin olive oil (optional)
1 teaspoon Italian seasoning
¼ teaspoon sea salt, plus more as needed
Preheat the oven to 400 degrees F. Line a large baking pan with unbleached parchment paper.
Place the mushrooms gill side up on the prepared pan. Spread ½ teaspoon reduced-sodium tamari evenly over the gills of each mushroom.
Put the quinoa, spinach, tomatoes, white beans, walnuts, garlic, optional olive oil, Italian seasoning and salt, in a large bowl. Toss gently to combine.
Press one-sixth of the quinoa mixture firmly in to each of the portobello mushrooms.
Tent loosely with foil and bake for 40 to 45 minutes, or until the mushrooms are soft. Remove the foil and bake for 8 to 10 minutes, or until the top of the quinoa stuffing is slightly crisp.