This hearty gluten-free, vegetarian dish incorporates one of my favorite things - portobello mushrooms. Portobello mushrooms are high in fiber, antioxidants, B vitamins and potassium. Since these stuffed mushrooms are high in protein thanks to the goat cheese and the quinoa, they can be served as either a main dish or a side dish. Delicious hot or at room temperature.
1 large Portobello mushroom per person
Olive oil
Balsamic vinegar
Sea salt and ground pepper, to taste
For the stuffing:
One small onion, diced
About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
1/2 tsp basil
sprinkle oregano
1 cup spinach (frozen or fresh)
4 oz or about half a cup of goat cheese crumbled and softened
1/4 cup lightly toasted pine nuts
Sea salt and ground pepper, to taste
Preheat the oven to 350 degrees F. Lightly oil the bottom of a baking or gratin dish.
Gently clean off the mushroom caps; slice off the stems and using a sharp teaspoon carefully scrape out the gills. Place the caps in the baking dish. Lightly drizzle with a olive oil and balsamic vinegar. Season with a little sea salt and pepper.
Pre-bake the mushrooms for about 15 minutes to soften.
In a skillet, heat a little olive oil over medium heat. Add onions once oil is hot. Stir frequently and cook until onions are lightly browned and starting to caramelize. Add the spinach and spices and cook for a couple minutes. Remove from heat and add cooked quinoa. Season with salt and pepper. You can add a little red pepper to make it a bit spicy if you want. Stir. Add goat cheese and mix. Moisten with more olive oil, as needed. Stuff each mushroom. Top with lightly toasted pine nuts. Bake in the oven at 350 for 15 to 20 minutes, until mushrooms are tender.
