Mediterranean Inspired Vegetarian Feast: Quinoa Stuffed Portobello Mushrooms with Spinach, Sun-Dried Tomatoes & Mozzarella

Discover this exquisite Mediterranean inspired vegetarian feast! Our Quinoa Stuffed Portobello Mushrooms recipe combines the flavors of sun-dried tomatoes, spinach, and mozzarella for a mouthwatering dinner option. Perfect for a special occasion or an elegant dinner party, this gourmet dish will impress your guests with its aroma, taste, and presentation.

Time: Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 45 minutes

Servings: 4

Difficulty: Advanced

Cuisine: Portuguese, Vegetarian

Allergens

None

Ingredients

1. 4 large Portobello mushroom caps 2. 1 cup cooked quinoa 3. 1 cup fresh spinach, chopped 4. 1/2 cup sun
dried tomatoes, finely chopped 5. 1/2 cup mozzarella cheese, shredded 6. 1/4 cup red onion, finely diced 7. 1/4 cup Kalamata olives, pitted and chopped 8. 1/4 cup fresh basil, finely chopped 9. 3 cloves garlic, minced 10. 2 tbsp olive oil 11. Salt and pepper, to taste

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, combine cooked quinoa, spinach, sun dried tomatoes, red onion, olives, basil, garlic, salt, and pepper. Stir well to combine.
Remove stems from Portobello mushroom caps and gently press down on the caps to slightly flatten them. Brush with olive oil and season with salt and pepper.
Divide quinoa mixture evenly among the 4 mushroom caps, pressing down firmly to pack it in. Top each cap with shredded mozzarella cheese.
Place mushrooms on a baking sheet lined with parchment paper and bake for 20 25 minutes, or until mushrooms are tender and cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes before serving.

Chef’s Insight

1. The secret to this dish lies in the balance of flavors and textures, so be sure not to skip any of the ingredients. 2. To enhance the aroma, add a pinch of crushed red pepper flakes for a subtle kick.

Notes

1. This recipe is ideal for a dinner party or a special occasion meal. 2. It can be easily scaled up to accommodate more guests.

Substitutions

1. For a gluten-free option, ensure your quinoa is certified gluten-free. 2. For vegan options, use vegan cheese or omit the mozzarella and add a plant-based protein like tofu or tempeh. 3. You can also substitute other mushroom varieties if desired.

Alternative Preparations

1. This dish can be prepared in advance up to step 4, then baked when ready to serve. 2. The quinoa mixture can be made ahead of time and refrigerated until needed.

Alternative Methods

1. Portobello mushrooms can also be grilled or broiled for a different texture.

Best Storage Practice

1. Refrigerate leftover cooked quinoa in an airtight container for up to 5 days. 2. Store uncooked Portobello mushrooms in a paper bag in the refrigerator until ready to use.

Shelf Life

1. Cooked quinoa: 3-5 days in the refrigerator 2. Uncooked Portobello mushrooms: 7-10 days in the refrigerator

Plating Tips

1. Place a single Portobello stuffed with quinoa mixture in the center of each plate. 2. Drizzle a small amount of balsamic glaze or extra virgin olive oil around the edge of the mushroom for an elegant finish. 3. Garnish with fresh basil leaves and a few sun-dried tomatoes for color contrast.

Nutrition Facts

1. High in fiber, protein, and essential amino acids. 2. Rich in vitamins and minerals, including iron, magnesium, and B-vitamins. 3. Low in fat and cholesterol-free.