Quinoa Stuffed Portobello Mushrooms

quinoa stuffed porobello mushrooms

quinoa stuffed porobello mushrooms

Portobellos stuffed with cheese, mild green chilies, corn and lots more! Thanks to Food & Spice Blog for this delicious-ness!

Quinoa Stuffed Portobello Mushrooms
Author: 
Serves: 6-8
 

Ingredients
  • 8 largish portobello mushrooms, wiped with a clean cloth and destemmed
  • ⅓ cup of olive oil
  • ⅓ cup of balsamic vinegar
  • 2 heaping teaspoons of Dijon mustard
  • 2 cloves of garlic, crushed or very finely minced
  • 1 teaspoon of dried rosemary
  • salt and pepper to taste
  • 4 sun-dried tomatoes
  • 1 small onion, or 1 large shallot, diced
  • 1 hot green chili, finely minced
  • ⅔ cup of corn (frozen or fresh)
  • 1 cup of quinoa
  • 2 cups of water
  • fontina cheese cut into thin strips (gruyere or mozzarella can be used instead)

Instructions
  1. Rinse the quinoa well in a small strainer. Soak in 2 cups of water overnight.
  2. Whisk together the balsamic vinegar, olive oil, Dijon mustard, half of the garlic, rosemary and a bit of salt and pepper. Coat each portobello mushroom with the marinade and leave to sit for at least 30 minutes.
  3. Soak the sun-dried tomatoes in a small bowl of hot water for 15 minutes. Squeeze out excess liquid and cut into tiny pieces. Set aside.
  4. In a medium pot, heat 2 teaspoons of olive oil over medium heat. When hot, add the garlic, shallots and hot chili to the pan. Stir and fry for a few minutes. Add the quinoa, along with the soaking liquid, corn and a bit of salt and pepper to the pan. Bring to a boil, reduce the heat to low, and cover and cook for 20 – 30 minutes, or until the liquid is absorbed. Let the quinoa sit for five minutes, add the chopped sun-dried tomatoes to the pot and fluff with a fork.
  5. Stuff each mushroom with some of the quinoa and place on a baking sheet. Top each stuffed mushroom with strips of cheese. Bake in a preheated 350 degree oven for 10 – 15 minutes. Place the mushrooms under the broiler for another few minutes to brown the cheese.



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