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These. Are. Delicious. And so beautiful served on a large platter garnished with fresh parsley or basil. A meatless meal in itself, or great accompanied with juicy grilled chicken breasts or lean turkey meatballs. A healthy side dish for upcoming Labor Day BBQ’s or main dish for vegetarian guests. Try grilling the balsamic marinated portabellas instead of roasting to add a smoky char-grilled taste.

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I absolutely love Italian flavors but being a gluten free, dairy free eater myself has it’s challenges when I’m craving margherita pizza, caprese salad and pasta primavera. But, this dish quickly satisfies the hunger using nutrient packed quinoa, sweet sun dried tomatoes and fresh baby spinach. Now that’s Amore!

Enjoy while lounging on your back porch with friends and a sparkling white wine sangria this weekend!

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Italian Rainbow Quinoa Stuffed Portobello Mushrooms
gluten & dairy free options
serves 4

• 3/4 cup RAINBOW QUINOA (or other variety)
• 1 3/4 cup LOW SODIUM VEGETABLE BROTH*
• 4 PORTABELLA MUSHROOM, whole caps
• 4 tsp BALSAMIC VINEGAR
• 1 tbsp GRAPESEED or OLIVE OIL, cold pressed
• 1/2 medium ONION, chopped
• 3 cloves GARLIC, minced
• SEA SALT AND PEPPER TO TASTE
• 4 oz FETA CHEESE (or fresh mozzarella)**
• 2 cups ORGANIC BABY SPINACH, roughly chopped
• 1/2 tsp ITALIAN SEASONING
• 1/2 cup SUN DRIED TOMATOES, PACKED IN OIL (plus 2 tsp oil)
• JUICE FROM 1/2 LEMON
• 1/4 cup BASIL, FRESH, chiffonade cut or chopped
• 1 cup GREAT NORTHERN WHITE BEANS, rinsed & drained
• 2 tbsp PINE NUTS

*Gluten free option: Use GF vegetable broth.
**Dairy free option: Omit feta and use goat cheese (if tolerable) or hummus.

1. Cook quinoa according to package directions substituting vegetable broth for water.

2. Clean mushroom caps with a damp cloth, remove stems and gills. Place cap side down on a parchment lined baking sheet and drizzle each inside with 1 tsp balsamic vinegar, sprinkle of sea salt and pepper; let marinate 10-15 minutes.

3. Heat grape seed oil in a skillet over medium heat. Add chopped onion with salt and pepper sauté 5-6 minutes, or until softened. Reduce heat and add garlic, cook stirring occasionally for 1-2 minutes longer. Add spinach and cook 30-40 seconds until slightly wilted, set aside.

4. Preheat oven to 425 degrees F. In a medium bowl toss spinach mixture with cooked quinoa, sun dried tomatoes with 2 tsp sun dried tomato oil, Italian seasoning, fresh lemon juice, fresh basil and white beans. Season with sea salt and pepper to taste.

5. Sprinkle the inside of each marinated mushroom cavity with 1 oz crumbled feta cheese and bake 5-7 minutes, or until cheese starts to melt and portabella is roasted. Remove from oven and fill each with even amounts of quinoa and top with 1/2 Tbsp toasted pine nuts. Serve warm or chilled. Makes 4 servings.

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VARIATIONS: Substitute brown rice for quinoa or add other favorite vegetables like chopped carrots, red pepper or zucchini to quinoa. Stuff quinoa salad in smaller whole mushrooms or zucchini for an appetizer.

NUTRITION INFO PER SERVING: 370 calories, 17g fat, 4.5g sat fat, 20mg cholesterol, 42g carb, 9g fiber, 4g sugar, 16g protein

PRINT RECIPE – PDF

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