ABOUT THE RECIPE:
These meaty-tasting Walnut and Quinoa Stuffed Portobello Mushrooms are filled to the brim with hearty quinoa, walnuts, sweet red peppers and fresh basil, making them a colorful, crowd-pleasing entrée. Bonus: They are gluten-free and soy-free, ideal when entertaining guests with these common dietary restrictions.
Makes 6 to 8 servings
INGREDIENTS:
1 cup uncooked quinoa, thoroughly rinsed and drained
2 cups water
½ vegan bouillon cube
8 portobello mushrooms, stems removed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
¼ teaspoon sea salt, plus more as needed
2/3 cup diced sweet red pepper
2/3 cup walnut halves, chopped
½ cup chopped fresh basil
1/3 cup roasted and salted cashews, chopped
2 cloves garlic, minced
3 tablespoons capers, drained and rinsed
2 teaspoons all-purpose seasoning blend
1/8 teaspoon freshly ground pepper
Basil sprigs, for garnish (optional)
INSTRUCTIONS:
Put the quinoa in a saucepan with the water and bouillon cube. Cover and bring to a simmer over medium-low heat. Cook for 15 to 17 minutes or until all the water is absorbed. Fluff with fork, remove from heat and let cool for 20 to 30 minutes. (You may cook the quinoa up to 24 hours in advance of preparing this recipe. Cover and refrigerate until you are ready to prepare the stuffing).
Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
Put the mushrooms gill side up on the prepared pan. Drizzle ½ teaspoon olive oil and a dash of sea salt over the gills of each mushroom.
Put the cooled quinoa, sweet red pepper, walnuts, basil, cashews, garlic, capers, all-purpose seasoning, 1/8 teaspoon salt and pepper in a large bowl. Stir gently with a large spoon to combine. Put 1/3 heaping cup of the quinoa mixture into each mushroom, patting it down firmly as you go. Brush the top of the quinoa mixture on each mushroom with about ½ teaspoon olive oil, using a pastry brush or back of a small spoon.
Tent the mushrooms with foil. Bake for 50 minutes, or until the mushrooms are soft.
Remove foil from the mushrooms and bake uncovered for 10 to 15 minutes, or until the top of the stuffing gets slightly golden. Put the pan on a wire rack and cool for 10 minutes before serving.
Ingredients
Directions
ABOUT THE RECIPE:
These meaty-tasting Walnut and Quinoa Stuffed Portobello Mushrooms are filled to the brim with hearty quinoa, walnuts, sweet red peppers and fresh basil, making them a colorful, crowd-pleasing entrée. Bonus: They are gluten-free and soy-free, ideal when entertaining guests with these common dietary restrictions.
Makes 6 to 8 servings
INGREDIENTS:
1 cup uncooked quinoa, thoroughly rinsed and drained
2 cups water
½ vegan bouillon cube
8 portobello mushrooms, stems removed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
¼ teaspoon sea salt, plus more as needed
2/3 cup diced sweet red pepper
2/3 cup walnut halves, chopped
½ cup chopped fresh basil
1/3 cup roasted and salted cashews, chopped
2 cloves garlic, minced
3 tablespoons capers, drained and rinsed
2 teaspoons all-purpose seasoning blend
1/8 teaspoon freshly ground pepper
Basil sprigs, for garnish (optional)
INSTRUCTIONS:
Put the quinoa in a saucepan with the water and bouillon cube. Cover and bring to a simmer over medium-low heat. Cook for 15 to 17 minutes or until all the water is absorbed. Fluff with fork, remove from heat and let cool for 20 to 30 minutes. (You may cook the quinoa up to 24 hours in advance of preparing this recipe. Cover and refrigerate until you are ready to prepare the stuffing).
Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
Put the mushrooms gill side up on the prepared pan. Drizzle ½ teaspoon olive oil and a dash of sea salt over the gills of each mushroom.
Put the cooled quinoa, sweet red pepper, walnuts, basil, cashews, garlic, capers, all-purpose seasoning, 1/8 teaspoon salt and pepper in a large bowl. Stir gently with a large spoon to combine. Put 1/3 heaping cup of the quinoa mixture into each mushroom, patting it down firmly as you go. Brush the top of the quinoa mixture on each mushroom with about ½ teaspoon olive oil, using a pastry brush or back of a small spoon.
Tent the mushrooms with foil. Bake for 50 minutes, or until the mushrooms are soft.
Remove foil from the mushrooms and bake uncovered for 10 to 15 minutes, or until the top of the stuffing gets slightly golden. Put the pan on a wire rack and cool for 10 minutes before serving.
Recipe adapted from Chef Laura Theodore’s cookbook: Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet Learn more about this wonderful book HERE.
