Remember that delicious and so-good-for-you red quinoa recipe from last week? Well, I was looking around for a use for the rest of it and so…these were going to be stuffed sweet peppers but the portobello caps were SUCH a good price! (Well, y’know I could not resist!) I par-cooked the mushroom caps on a grill pan but they would be great done on your outdoor grill too!
We enjoyed these as an entree with steamed broccoli–they were VERY filling! I figure two caps per person unless you choose to serve these as a side dish. This recipe fit nicely into our ‘healthy but oh-so-yummy’ point of view! Enjoy!
Quino-Beef Stuffed Portabellos
ingredients:
4 medium-sized portabello mushroom caps plus 1 extra for chopping
1/2 # ground beef (or turkey, chicken, or lamb)
1 cup cooked quinoa
1 cup kale (or spinach), stems removed and chopped
1-2 ounces blue cheese, crumbled (I used havarti)
1 small red onion, cut into 1/2 moons
2 heaping tablespoons chopped garlic
1/2 cup red wine
2 tablespoons balsamic vinegar
olive oil
directions:
- preheat oven to 375 (heat grill pan, also, if using)
- in a large saute pan, heat 1 tablespoon of olive oil over medium heat; add sliced onions and cook for 4-5 minutes
- using a spoon, scoop out the dark gills of each mushroom cap. (if they have stems, add these along with the 1 extra cap for chopping.) brush the caps with olive oil & place rounded side down on the heated grill pan (or onto a foil-lined baking sheet)
- bake for 6-7 minutes; remove from oven and set aside to cool slightly
- chop up the set-aside mushroom cap (and stems, if any) and add to onions in saute pan; cook over medium heat until mushrooms get brown & fragrant (caramelize them), perhaps another 6-7 minutes
- once onions and mushrooms are done, pour into a large mixing bowl along with the cooked quinoa
- (using the same skillet), add ground meat. cook over medium high heat ‘til browned. lower heat just a bit (don’t want to burn the garlic!) and add chopped garlic and saute for another minute or two stirring constantly
- stir in red wine and chopped kale (or spinach) and cover pan; simmer ‘til liquid is evaporated
- add meat and kale to the veggie/quinoa mixture in the large bowl
- stir in the balsamic and mix the ingredients all together in the bowl. season well w/ salt and pepper
- place scoops of mixture into mushroom caps (I find my hands worked well!) dividing the stuffing mixture equally amongst the caps. top each mushroom with a few crumbles of cheese
- bake for about 12-15 minutes, ‘til mushroom caps are tender & filling is slightly browned.
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
