Photo by David Kaplan
Meaty portobello mushrooms make a great base for the colorful quinoa-based stuffing in this recipe.
6 to 8 servings SERVINGS
Ingredients
- 1 cup uncooked quinoa, thoroughly rinsed and drained
- 2 cups water
- 1/2 vegetable bouillon cube 8 portobello mushrooms, stems removed
- 2 tablespoons plus 2 teaspoons extra virgin olive oil
- 1/4 teaspoon sea salt, plus more as needed
- 2/3 cup diced sweet red pepper
- 2/3 cup walnut halves, chopped
- 1/2 cup chopped fresh basil
- 1/3 cup roasted and salted cashews, chopped
- 2 cloves garlic, minced
- 3 tablespoons capers, drained and rinsed
- 2 teaspoons all-purpose, salt-free seasoning blend
- 1/8 teaspoon freshly ground pepper
- Basil sprigs, for garnish
Directions
- Put quinoa in a saucepan with water and bouillon cube. Cover and bring to a simmer over medium-low heat. Cook 15 to 17 minutes, or until water is absorbed. Fluff with a fork, remove from heat and let cool for 20 to 30 minutes.Chef’s note: You can cook quinoa up to one day in advance. Once cooked, cool quinoa, cover tightly and refrigerate until you are ready to stuff mushrooms.
- Preheat oven to 400 degrees. Line a large, rimmed baking pan with unbleached parchment paper. Put mushrooms gill side up on prepared pan. Drizzle 1/2 teaspoon olive oil and a dash of sea salt over each mushroom.
- Put cooled quinoa, red pepper, walnuts, basil, cashews, garlic, capers, all-purpose seasoning, 1/8 teaspoon salt and pepper in a bowl. Stir gently to combine.
- Put a heaping 1/3 cup quinoa mixture into each mushroom, patting down firmly as you go. Using a pastry brush or back of a spoon, brush top of quinoa mixture on each mushroom with about 1⁄2 teaspoon olive oil. Tent mushrooms with foil. Bake 50 minutes, or until mushrooms are soft.
- Remove foil and bake uncovered for 10 to 15 minutes, or until top of stuffing gets golden. Let pan cool for 10 minutes before serving. Makes 6 to 8 servings.Find more vegan recipes in 4 Plant-Based Meals for Vegan Eating.
These meaty-tasting mushrooms are brimming with hearty quinoa, walnuts, sweet red peppers and fresh basil, making them a colorful, crowd-pleasing entrée. Bonus: They’re gluten-free and soy-free—ideal for guests with these common restrictions.
