Quinoa in this stuffing seems to bind it together nicely without the use of eggs. This vegan dish is light and flavorful, suitable for a fancy sit-down dinner. It can serve as an appetizer or side dish.
Serves 4-6.
Ingredients:
- 1/2 c quinoa
- 1 1/4 c water
- 4 large or 6 medium portobello mushrooms
- 2 Tbsp margarine or butter
- 2/3 c red bell pepper, finely chopped
- 4 cloves garlic, minced
- 2/3 c Italian seasoned dry bread crumbs
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 2 Tbsp olive oil
Directions:
- In a small saucepan on medium, heat the quinoa and water until boiling. Stir, cover, and reduce heat to lowest setting; cook about 15 minutes or until tender and nearly dry. Set aside.
- Preheat the oven to 350 degrees F and oil a baking dish just large enough to hold all of the mushrooms.
- Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely.
- In a large skillet on medium low, melt the margarine and saute the mushroom stems and red bell pepper for about 3 minutes. Add the garlic and saute another minute. Remove from heat and stir in the bread crumbs, salt, pepper and olive oil. Blend well. Add the quinoa to the skillet and blend again.
- Stuff the portobellos, holding them over the skillet. Mound the quinoa stuffing high and compress it gently. Place the portobellos in the prepared pan and bake about 20 minutes, or until the portobellos are fork tender and beginning to blacken. Serve hot or at room temperature.