Stuffed Portobellos

Chef Janice Provost from Parigi cooks a hearty and heart healthy meatless meal. She's stuffing portobello mushrooms with quinoa, peas, carrots, parsnips, spinach and Asiago cheese.

Stuffed Portobello Mushrooms

2 Cups Quinoa, toasted
4 Cups Water
2 Cups mixed English Peas, Parsnips, and Carrots, diced and blanched
1/2 Cup Grated Asiago
2 Cups Baby Spinach (or Arugula or Kale)
1/2 Cup Water or Vegetable Stock
4 Portobello Caps
Balsamic Reduction

Preheat oven to 450.

Brush the top of the Portobello to clean.  Scoop out the gills of the mushroom with a spoon. 

Rub the mushrooms with a scant amount of olive oil. 

Place mushroom upside down in a sheet pan, and roast in the oven for about 10 minutes.  Set aside.

Toast the grain in a dry skillet for five minutes before cooking to give it a delicious roasted flavor.

Combine the liquid and toasted quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes.

Combine veggies, Quinoa, mushrooms stock, spinach, and Asiago in sauce pan.  Cook until heated through.

Fill mushroom with mixture and top with a little more Asiago.  Place in oven for about 5 minutes to melt the cheese on top.

Serve with a drizzle of balsamic reduction.

Balsamic Reduction

Bring 1 cup Balsamic vinegar to a boil,  reduce to simmer. Simmer for about 10 minutes until vinegar has reduced down, stirring occasionally. When it coats the back of a spoon it is done.


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