Quinoa & Veggie Stuffed Portabella Mushrooms

Quinoa is one of the best kept nutritional secrets. Quinoa is an ancient grain that grows in poor soil, dry climates and even mountain altitudes. It is a flat grain that has a pointed oval shape. You can purchase it in yellow, red, brown and black. When cooked, quinoa expands to about three or four times its size. It is a whole grain and cooks quicker than most others. It is an excellent source of protein with about 11 grams of protein per cup of cooked quinoa. That is why I usually prepare quinoa for a meatless meal. Portabella mushrooms are also an excellent meat substitute, because it has the texture of a tender steak and takes on the flavors of the herbs and veggies you mix it with. This recipe is rich in flavor and chock full of nutrients! You won’t even miss the meat!

Cook 1 c. quinoa in 2 c. of chicken broth. This made more than what I needed in the recipe. I froze the rest and will use it later in another dish.

I am using Minor’s Chicken base, which I think gives excellent and authentic flavor. It needs to be refrigerated. I added 1T. to 2 c. of water.

It takes about 15 minutes for the quinoa to cook. Remove from heat and fluff with a fork.

With Trader Joe’s just a hop and skip away, I am thrilled to find a great selection of organic veggies.

Chop 1 bell pepper, 2 stalks celery, 2 small carrots, 1 shallot and 2 cloves garlic. Mince parsley and thyme leaves.

Scrape gills from inside mushroom cap.

Chop 3 T. raisins and 1 c. fresh spinach leaves. Chop the stems in small pieces and sauté with veggies. Add salt and pepper to taste.

Sauté veggies in 2T. olive oil until tender.

Add 1/2 c. white wine and raisins and simmer until liquid is reduced and absorbed into veggies. Stir in 3 T. parmesan cheese. Rub olive oil over mushrooms and bake in 350 oven for 10 minutes, then stuff with veggie mixture. Bake another 15 minutes. I served this over arugula leaves.

Quinoa & Veggie Stuffed Portabella Mushrooms

2 large portabella mushrooms
1 c. quinoa, cooked in 2 c. chicken broth. Use 1 c. of cooked quinoa, freeze the rest.
1 red bell pepper, chopped
1 shallot, chopped
2 stalks celery, chopped
2 small carrots, chopped
1 T. fresh thyme leaves
3 T. fresh parsley leaves
3 T. raisins, chopped
1 c. fresh spinach leaves, chopped coarsely
3T. Parmesan cheese, grated
1/2 c. white wine

Scrape gills from mushrooms. Chop the stems and sauté with veggies and herbs in 2 T. olive oil. Season with salt and pepper as desired. Add raisins and wine and simmer until liquid is absorbed. Stir in cheese. Oil mushrooms and bake in 350 oven for 10 minutes. Remove from oven and stuff with veggie filling. Bake another 15 minutes.