
Quinoa Stuffed Portobello Mushrooms
Ingredients
Quinoa
Mushrooms
Directions
Recipe adapted from: www.frontiercoop.com
Category: Main Meals
Ingredients
Quinoa
- ¼ cup quinoa
- ½ cup vegetable broth
- 1 teaspoon dried rosemary
Mushrooms
- 4 portabello mushrooms
- 1 tablespoon olive oil
- 1/3 teaspoon plus ¼ teaspoon sea salt, divided
- 1 cup white beans (rinsed and drained if using canned)
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- 1 cup packed baby spinach
Directions
- To make quinoa, combine quinoa with vegetable broth and rosemary in a small saucepan. Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes. After 10 minutes, remove quinoa from heat and let sit, still covered, for another 5 to 10 minutes or until water is fully absorbed.
- While quinoa is cooking, preheat oven to 375 degrees. Remove the stems and lightly rub with 1 tablespoon olive oil. Place cap side up on a baking tray covered with parchment paper and sprinkle with 1/3 teaspoon sea salt. Roast mushrooms for 5 minutes. Remove from oven and flip over.
- Place white beans in a medium bowl and mash with a fork until beans are in small pieces. Add garlic, lemon juice, ¼ teaspoon sea salt, and black pepper; stirring until combined. Cut spinach into small strips and add to bean mixture. Stir until everything is well combined.
- Divide quinoa mixture among the mushrooms caps. Return the mushrooms to the oven and bake for 15 minutes until filling is lightly brown. Serve immediately.
Recipe adapted from: www.frontiercoop.com
Category: Main Meals