One of my sons became a vegetarian a few years back and that has caused me to find a whole new group of recipes. This recipe was in the Kansas City Star about three years ago and we have made it several times. It makes a great main course for a vegetarian or a really pretty and tasty side dish when served with grilled meats. The recipe makes four servings.
Ingredients:
1/4 Cup quinoa
2 TBSP canola or vegetable oil - divided
4 large Portobello mushrooms
1/2 Cup finely chopped onion
2 cloves garlic, minced
1 Cup fresh, trimmed baby spinach leaves - chopped
1 tsps. dried basil
Salt and pepper to taste
2/3 Cup shredded Mozzarella cheese
2 TBSP shredded Parmesan cheese
2 medium tomatoes, seeded and chopped
3 TBSP fresh minced basil leaves
Preparation:
Cook Quinoa according to package directions. It will make about one cup cooked. Preheat grill to medium, indirect heat. Trim the stem from each mushroom and wipe mushrooms clean with a paper towel. Using 1 TBSP of the oil, brush the outside top of each mushroom and set them aside, stem side up. Heat the remaining TBSP of oil in a small skillet over medium heat. Add onion and garlic and cook, stirring frequently, 3 or 4 minutes or until onion is tender. Stir in spinach, dried basil and salt and pepper. Cook, stirring frequently, 2 to 3 minutes. Remove from heat. Stir in quinoa and mozzarella. Spoon 1/4 of the quinoa mixture into each mushroom cap. Place mushroom caps directly on the grill with the stuffing side up. Cook covered for about 15 minutes or until tender. Sprinkle with Parmesan cheese and cook for another minute or two, until cheese is melted. While mushrooms are cooking, stir together tomatoes, and fresh basil. Season lightly with salt and pepper. To serve, spoon about 1/3 cup tomato basil mixture on top of each mushroom. If you like more stuffing , double the recipe for the stuffing ingredients and use as much as you like for each mushroom. If you don't like to grill you could also do these in the broiler.
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