{"id":20206,"date":"2014-06-16T00:30:40","date_gmt":"2014-06-16T04:30:40","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=20206"},"modified":"2014-06-15T17:26:01","modified_gmt":"2014-06-15T21:26:01","slug":"quinoa-beef-stuffed-portobellos","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/06\/16\/quinoa-beef-stuffed-portobellos\/","title":{"rendered":"Quinoa-Beef Stuffed Portabellos"},"content":{"rendered":"<p><a href=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/06\/2014-06-10-19.36.12.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-20207\" src=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/06\/2014-06-10-19.36.12-225x300.jpg\" alt=\"2014-06-10 19.36.12\" width=\"225\" height=\"300\" srcset=\"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/06\/2014-06-10-19.36.12-225x300.jpg 225w, https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/06\/2014-06-10-19.36.12-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p>Remember that delicious and so-good-for-you <a href=\"http:\/\/girlfriendscoffeehour.com\/2014\/06\/09\/shrimp-asparagus-saute-red-quinoa\/\" target=\"_blank\">red quinoa recipe<\/a> from last week? Well, I was looking around for a use for the rest of it and so&#8230;these were going to be stuffed sweet peppers but the portobello caps were SUCH a good price! \u00a0(Well, y\u2019know I could not resist!) \u00a0I par-cooked the mushroom caps on a grill pan but they would be great done on your outdoor grill too!<\/p>\n<p>We enjoyed these as an entree with steamed broccoli\u2013they were VERY filling! \u00a0I figure two caps per person unless you choose to serve these as a side dish. \u00a0This recipe fit nicely into our \u2018healthy but oh-so-yummy\u2019 point of view! \u00a0Enjoy!<\/p>\n<h3 style=\"text-align: center;\">Quino-Beef Stuffed Portabellos<\/h3>\n<p><strong><span style=\"text-decoration: underline;\">ingredients<\/span><\/strong>:<br \/>\n4 medium-sized portabello mushroom caps <strong>plus 1 ext<\/strong>ra for chopping<br \/>\n1\/2 # ground beef (or turkey, chicken, or lamb)<br \/>\n1 cup cooked quinoa<br \/>\n1 cup kale (or spinach), stems removed and chopped<br \/>\n1-2 ounces blue cheese, crumbled (I used havarti)<br \/>\n1 small red onion, cut into 1\/2 moons<br \/>\n2 heaping tablespoons chopped garlic<br \/>\n1\/2 cup red wine<br \/>\n2 tablespoons balsamic vinegar<br \/>\nolive oil<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>directions<\/strong><\/span>:<\/p>\n<ul>\n<li>preheat oven to 375 (heat grill pan, also, if using)<\/li>\n<li>in a large saute pan, heat 1 tablespoon of olive oil over medium heat; add sliced onions and cook for 4-5 minutes<\/li>\n<li>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.) \u00a0brush the caps with olive oil &amp; place rounded side down on the heated grill pan (or onto a foil-lined baking sheet)<\/li>\n<li>bake for 6-7 minutes; remove from oven and set aside to cool slightly<\/li>\n<li>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 &amp; fragrant (caramelize them), perhaps another 6-7 minutes<\/li>\n<li>once onions and mushrooms are done, pour into a large mixing bowl along with the cooked quinoa<\/li>\n<li>(using the same skillet), add ground meat. cook over medium high heat \u2018til browned. \u00a0lower heat just a bit (don&#8217;t want to burn the garlic!) and add chopped garlic and saute for another minute or two stirring constantly<\/li>\n<li>stir in red wine and chopped kale (or spinach) and cover pan; simmer \u2018til liquid is evaporated<\/li>\n<li>add meat and kale to the veggie\/quinoa mixture in the large bowl<\/li>\n<li>stir in the balsamic and mix the ingredients all together in the bowl. season well w\/ salt and pepper<\/li>\n<li>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<\/li>\n<li>bake for about 12-15 minutes, \u2018til mushroom caps are tender &amp; filling is slightly browned.<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><span style=\"color: #0000ff;\">\u2665 \u00a0 \u2665\u00a0\u00a0\u00a0\u2665\u00a0\u00a0\u00a0\u2665 \u00a0 \u2665<\/span><\/p>\n<p>God loves you!\u00a0<span style=\"color: #ff6600;\"><span style=\"color: #ff0000;\"><span style=\"color: #0000ff;\">\u00a0<\/span><span style=\"color: #ffcc00;\"><span style=\"color: #0000ff;\">\u2665<\/span>\u00a0<\/span><\/span>\u00a0<\/span>(Don\u2019t ever forget that!)<\/p>\n<p><span style=\"color: #0000ff;\">\u2665\u00a0\u00a0<\/span>coleen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;these were going to be stuffed sweet peppers but the portobello caps were SUCH a good price! \u00a0(Well, y\u2019know I could not resist!) \u00a0I par-cooked the mushroom caps on a [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":20207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15],"tags":[3038,235,1287,425,483,6545,6544,4083],"class_list":["post-20206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-at-home-with-gch","tag-at-home-w-gch","tag-coleen-hayden","tag-gch","tag-girlfriends-coffee-hour","tag-healthy-but-oh-so-yummy","tag-leftover","tag-portabella-recipes","tag-quinoa-recipes","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/06\/2014-06-10-19.36.12.jpg","jetpack_shortlink":"https:\/\/wp.me\/p39pHp-5fU","jetpack_sharing_enabled":true,"jetpack_likes_enabled":false,"_links":{"self":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/20206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/comments?post=20206"}],"version-history":[{"count":6,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/20206\/revisions"}],"predecessor-version":[{"id":20214,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/20206\/revisions\/20214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media\/20207"}],"wp:attachment":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media?parent=20206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/categories?post=20206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/tags?post=20206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}