Quinoa-Stuffed Portobello Mushrooms
This meatless dish features an array of vegetables and is sure to satisfy.
- 4 large portobello mushrooms with stems (4-5-in./10-13-cm diameter), divided
- 1/2 cup (125 mL) uncooked quinoa
- 1 cup (250 mL) vegetable broth
- 3 tbsp (45 mL) balsamic vinegar, divided
- 1 small zucchini
- 3/4 cup (175 mL) canned quartered artichoke hearts, drained
- 4 green onions with tops
- 2 plum tomatoes
- 2 oz (60 g) Asiago cheese
- 2 tbsp (30 mL) chopped fresh basil leaves
- 1 garlic clove, pressed
- 1/4 tsp (1 mL) coarsely ground black pepper
- 4 cups (1 L) mixed greens salad blend
Preheat oven to 375°F (190°C). Line Large Sheet Pan with foil. Remove stems from mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup (125 mL) using Food Chopper. Place quinoa in (7-in./18-cm) Strainer and rinse under cold water 30 seconds. Bring broth to a boil in (2-qt./1.9-L) Saucepan over medium-high heat; add quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or until liquid is absorbed. Place quinoa mixture in Classic Batter Bowl.
Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see Cook’s Tip). Place mushrooms, rounded side down, onto pan. Place 5 tsp (25 mL) of the vinegar in (1-cup/250-mL) Prep Bowl; brush generously over both sides of mushrooms using Chef’s Silicone Basting Brush.
For filling, chop zucchini using Santoku Knife. Thinly slice artichokes and green onions. Seed and dice tomatoes. Grate cheese using Rotary Grater. Add zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp (5 mL) of the vinegar to quinoa mixture; toss thoroughly to combine.
Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender. Place mixed greens and remaining 1 tbsp (15 mL) vinegar in Stainless (2-qt./2-L) Mixing Bowl; toss to coat. Serve mushrooms with mixed greens.
- 4 servings of 1 filled mushroom, 1 cup greens
Nutrients per serving:
Calories 210, Calories from Fat 60, Total Fat 6 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 400 mg, Total Carbohydrate 29 g, Fiber 6 g, Sugars 7 g, Protein 10 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 1 1/2 vegetable, 1 fat (1 1/2 carb)
To clean mushrooms, wipe them with a damp paper towel. To prevent mushrooms from becoming soggy, do not clean them until ready to use.
When removing brown gills from underside of mushrooms, leave a small amount of the gills around the outer edge. This will help keep the mushroom caps intact when baking.