Stuffed Portabellas

>> Tuesday, May 15, 2012

Quick recipe tonight. It's packed full of nutrients, too. I mean, I try my best to cook healthfully as much as I can -- but I favor pizza, garlic knots, and more bread. This isn't a secret. You've seen our recipes. I'm damn proud of them.

But part of lowering my sugar intake is finding new foods (or, in this case, rediscovering old favorites) to fuel myself with. PS: You also spy some Orange Pan-Glazed Tempeh from 101 Cookbooks.


What you'll need . . .
  • 6 portabella mushrooms, washed and stems taken out
  • 2 to 3 cloves garlic, minced 
  • 1 small cooking onion, sliced 
  • 1/4 cup pine nuts 
  • 2 handfuls baby spinach, rinsed 
  • 1/2 cup red quinoa (already cooked) 
  • 1/4 cup Greek yogurt 
  • 1/4 cup Parmesan 
  • 1 can white beans, drained and rinsed
  • 2 tablespoons olive oil 
  • Salt and pepper to taste

Method . . .
  1. Preheat oven to 350 degrees F. Set aside a lightly oiled, rimmed baking sheet. 
  2. In a pan over medium-high heat, add 1 tablespoon oil, onions and garlic. Cook for several minutes until glassy. 
  3. Add in the pine nuts and cook for a couple minutes, until lightly browned. (Don't walk away: It will happen relatively quickly.) 
  4. Turn off the heat and toss in the spinach. Mix around until wilted. Add salt and pepper as you see fit.
  5. In a bowl, mix together this stove-top creation with the quinoa, white beans, Parmesan, and Greek yogurt. Set aside. 
  6. In the same pan you just cooked in, heat another tablespoon oil until warm. Then toss on your mushrooms (you may need to do so in batches) and cook on each side until slightly softened (but not soggy -- you're still going to pop 'em in the oven)
  7. Then arrange your mushrooms so they are stem-side up on the baking sheet. Stuff each with an equal amount of your filling mixture. 
  8. Then bake for 15 to 20 minutes, until the mushroom cap is tender. 
NOTE: If you're making these ahead of time, you may wish to refrigerate the filling and then do steps 6 through 8 when you're ready to eat.


Smoked Chipotle Quinoa-Bean Burgers
Red Quinoa Bread
Roasted Red Quinoa Tea
In-a-Pinch Red Quinoa Chili
Quinoa Ginger Snaps
Basic Quinoa Lunch Salad

And on Writing Chapter Three, you can catch some scenes from my first Mother's Day. We visited my hometown. Ada was a doll. I'm . . . a . . . mom!

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