Delectable Russian Vegetarian Lunch Medley: Mushroom Stroganoff & Quinoa-Stuffed Bell Peppers

Allergens

Dairy (sour cream), Wheat (quinoa)

Ingredients

• 1. 2 large Portobello mushroom caps, chopped 2. 2 tbsp extra virgin olive oil 3. 1 medium onion, finely chopped 4. 2 cloves garlic, minced 5. 1 cup vegetable broth 6. 1/2 cup sour cream 7. 8 oz fresh spinach, chopped 8. Salt and pepper to taste 9. 4 large bell peppers, halved and seeded 10. 1 cup uncooked quinoa 11. 1 cup water or vegetable broth 12. 1/2 cup feta cheese, crumbled

Instructions

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant.
2. Add Portobello mushrooms to the skillet, cooking until tender and slightly browned.
3. Stir in vegetable broth, bringing the mixture to a simmer. Allow to cook for 5 minutes.
4. Gradually whisk in sour cream, stirring constantly until well combined and smooth. Season with salt and pepper to taste. Set aside.
5. Preheat oven to 375°F (190°C).
6. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer until cooked through, about 15 minutes. Fluff with a fork and set aside.
7. Stuff each bell pepper half with cooked quinoa and bake for 20 25 minutes, or until tender.
8. Serve Mushroom Stroganoff over stuffed bell peppers, garnishing with crumbled feta cheese.

Chef’s Insight

1. To enhance the umami flavor, add a dash of soy sauce to the Mushroom Stroganoff. 2. For added texture, consider adding sautéed mushrooms or bell peppers to the stuffed pepper mixture.

Notes

1. Ensure that the Portobello mushrooms are cleaned and free of dirt before chopping. 2. Adjust the seasoning as needed to ensure a well-balanced flavor.