I made some stuffed portobello mushrooms for a family that included some vegetarians. I made meatloaf and mashed potatoes for the boys and stuffed mushrooms for the girls. I didn’t try them, but my dog got one and he really liked it! I had some leftover quinoa a few days later and used it to stuff mushrooms for us…and kept these away from Milo.
These are the two versions I made:
Stuffed Mushrooms with Quinoa, served with Spinach Salad
- 6 medium sized Portobello Mushrooms or 2 large, remove and set aside the stem and use a spoon to scoop out the black “gills” from the inside of mushroom.
- Place on a lightly oiled casserole dish and bake in a 350 degree oven for 20-30 minutes, until they start releasing the liquid.
- Remove from oven and let cool a little.
- Saute 1/4 cup chopped red onion in 1 Tablespoon olive oil until softened.
- Chop the mushroom stems and add to onion, saute until softened
- Add 1 cup of chopped fresh spinach, add and saute until slightly limp, remove from stove
- Add to 1 cup of cooked quinoa and mix in 1/2 tsp of Greek Seasoning and crumbled feta cheese
- Add any liquids from the mushrooms, mix and stuff filling into the prepared mushrooms
- Bake in oven for 20 minutes or until cheese is melted
- While mushrooms are baking, saute 2 oz of pancetta, or two pieces of bacon until crisp.
- Remove pancetta from the pan to drain and turn off stove.
- Arrange fresh spinach leaves and 4 sliced strawberries on 2 plates (approximately one cup each)
- Add 2 tablespoons of red wine vinegar to pancetta drippings along with 1/2 tsp sugar. Mix
- Pour hot dressing over spinach, top with crumbled feta cheese and pancetta.
- Serve with stuffed mushrooms on the side.
Stuffed Mushrooms with Mashed Potatoes
- 6 medium sized Portobello Mushrooms or 2 large, remove and set aside the stem and use a spoon to scoop out the black “gills” from the inside of mushroom.
- Place on a lightly oiled casserole dish and bake in a 350 degree oven for 20-30 minutes, until they start releasing the liquid.
- Remove from oven and let cool a little. Drain liquid
- Saute 1/4 cup chopped onion and one shredded carrot in 2 Tablespoons olive oil until softened.
- Chop the mushroom stems and add to onion, saute until softened
- Add 1 cup of chopped fresh spinach, add and saute until slightly limp, remove from stove
- Salt and Pepper to taste, then fill bottom of mushrooms.
- Top filling with mashed potatoes, then top the mashed potatoes with shredded parmesan cheese.
- Put back into oven and bake for about 20 minutes until the cheese starts to brown.