I’m sure many of you have calendars that are filling up fast for the holidays. Either you’re going somewhere… or people are coming to you. Either way, you + food are a given.
That’s why you need to know this little number:
Now, If you google ‘quinoa stuffed portobellos”, you’ll find lots of options. But, it’s not just my stuffing that makes these so special (although, if I say so myself, my stuffing is better than all the others I found)… it’s what you serve these little beauties with that makes them spectacular – both to the eyes and the taste buds:
The colors, the layers of flavors, the textures of the different ingredients, the brightness of the lemon zest in the salad against the depth savories and the goat cheese in the filling… this is one of those things, ladies, the gets people talking about your cooking skills. So, if you’re asked to bring a side dish, or even a salad, THIS is it.
Here’s what you need for mushrooms:
- 1 cup precooked quinoa
- 4 portobello mushrooms – washed, dried, and stems carefully removed
- 1 yellow bell pepper – diced
- 1 red bell pepper – diced
- 1 shallot – diced
- 1 large clove of garlic – diced and smashed with the back of a fork
- 1 handful of curly parsley – rough chopped
- sea salt
- black pepper
- goat cheese
- Panko bread crumbs
Here’s what you’ll need for salad:
- baby arugula
- 1 tsp lemon zest
- 1/4 tsp lemon juice
- olive oil
- sea salt
- Preheat your oven to bake at 350 degrees.
- PRE-BAKE MUSHROOMS: Place washed and dried mushrooms on a cookie sheet. Drizzle a bit of olive oil on each side and rub gently to coat. With top sides facing down on the cookie sheet, place mushrooms in oven for 10 minutes. Then, remove from oven and flip mushroom over on cookie sheet so the built up liquid drains out. Set aside.
- PREPARE FILLING: Using a large skillet (cast iron is best if you have one) on medium high heat, add 2 TBSP of olive oil into the hot pan. Add shallots and garlic; saute. After a couple of minutes, add all your diced peppers into the pan. Continue to saute, stirring occassionally, until peppers are softened. Add chopped parsley, and salt and pepper to taste. Finally, add cooked quinoa and saute, uncovered, for 3-5 minutes; stir occassionally.
- BUILD THE MUSHROOM: Take 1/4 cup of quinoa filling and, with mushroom laying top-side down, heap the quinoa on top. Sprinkle a little goat cheese on top of the filling, and then evenly sprinkle panko to coat the filling.
- BAKE: Return mushrooms to the oven for 15-18 minutes, or until panko begins to slighly brown. Remove and set aside.
- PREPARE SALAD: Place 2 large handfuls of arugula in a large bowl. Drizzle approx 1 TBSP olive oil and toss to coat. Sprinkle 1 tsp of lemon zest over the arugula, add two generous pinches of sea salt, and 1/4 tsp of lemon juice.
There are a couple ways to serve this:
If you are serving these on individual plates, you’ll want to divide the arugula salad evenly on four plates, and then lay the stuffed portobello right in the center.
If you are preparing this and taking them to a dinner party, cover the base of your plate/platter with the arugula salad, and then evenly place the mushrooms atop.
However you choose, here’s the result:
Be sure to come back and tell me if you make them, okay? I’ll be excited to hear about all the ‘ooohhhhs’ and ‘aaahhhs’ they brought your way…