We all need to eat more veggies…seriously we do! ;o)
Honestly I love food, veggies, meat, I love it all, and I’m so happy to be married to a guy who loves my culinary experiments.
Portobellos are awesome for stuffing, I have many more recipes to come with these lovely fungi.
This is a super easy but a super satisfying meal, that will satisfy not only the vegetarian in your life but also the meat eater as well as the cheese-atarian…that’s a thing right?
4 portobello mushrooms
1 cup quinoa
chicken/beef or vegetable stock
1/2 onion, chopped
1 garlic clove, finely chopped
2 cups fresh spinach
1/2 cup parmiggiano reggiano
5 springs fresh thyme
1 cup mozzarella or cheddar, grated
salt & pepper
Preheat oven to 425F
Cook quinoa according to package instructions, but instead of water use chicken stock.
De-stem the portobellos, place on an oiled baking sheet, salt pepper and drizzle with olive oil, bake for 10 minutes.
While portobellos are baking, heat pan, add one glug of olive oil, add onions, cook until translucent, add garlic, cook for one minute.
Add spinach, salt and pepper to taste, cook until wilted.
Add cooked quinoa, and sprinkle in parmigianno reggiano.
Take spoonfuls of the quinoa stuffing and top the portobellos with stuffing. Sprinkle with grated cheese.