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…a bed of a simple arugula salad.
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
Panko bread crumbs
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 occasionally, 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 occasionally.
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 slightly brown.
Place on top of your salad and serve!