Portobellos stuffed with cheese, mild green chilies, corn and lots more! Thanks to Food & Spice Blog for this delicious-ness!
Quinoa Stuffed Portobello Mushrooms
- 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)
- Rinse the quinoa well in a small strainer. Soak in 2 cups of water overnight.
- 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.
- 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.
- 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.
- 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.