Grilled Portobellos Stuffed with Quinoa and Veggies

by Suzanne on August 7, 2012

in Appetizers and Snacks, Savory

Lunch for 2 became lunch for one as I was making this my husband fell asleep after a long week of work and I didn’t have the heart to wake him up or the will power to eat just one ;). I justified saying he really doesn’t love mushrooms like I do and all this healthy food isn’t really his thing. I did save him some in the form of half a stuffed bell pepper which he probably was thankful for anyway. The one who would have enjoyed this dish was my teenage daughter but she was out with her friends so she didn’t get any either, what’s that saying you snooze you loose.

If I must say so myself this healthy lunch was fabulous, I’m mean really packed with flavor and goodness. This is only my second recipe with the grain quinoa, my first recipe I made was a Greek Salad. I’d like to incorporate more quinoa into our diet since it’s so healthy and it easily takes on what flavors you add to it, much like couscous, rice or orzo. The layers of flavor in this recipe start with the quinoa. I began cooking the quinoa in chicken broth but stock would have been better, then I added garlic powder and cayenne pepper. Next, I tossed a little olive oil and raspberry balsamic vinegar, salt & pepper on the portobellos, I grilled them for about 8 minutes or so. Grilling them gave them that little smokey flavor I like. Finally, I sauteed the veggies together in olive oil until crisp tender and then added about 1/2 cup of quinoa to them. I chopped some fresh basil leaves stirred them in to the quinoa veggie mixture. Last I piled on the quinoa onto the grilled portobellos, added some shavings of Parmesan cheese and viola! Sounds pretty simple right, well is really was.

Grilled Portobellos Stuffed with Quinoa and Veggies

Ingredients:
2-3 portobellos
1/2 cup dry quinoa
1 1/2 cup of chicken broth or stock
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup finely chopped green onion
1/2 cup grated zucchini
1 clove garlic pressed
T. chopped basil leaves
Parmesan cheese for garnish
olive oil
raspberry balsamic vinegar or regular balsamic

Directions:
Step 1: Measure the dry quinoa and then rinse thoroughly. After rinsing put into small saucepan and add the broth, garlic powder and cayenne pepper. Turn heat to high and let it come to a boil then simmer until the quinoa has absorbed the broth.
Step 2: Wipe off the mushrooms and then with a spoon gently scrap out the gulls or inside of mushroom. If the stem is still in it then cut that off level to the inside of the mushroom. Sprinkle the mushrooms lightly with olive oil then raspberry balsamic vinegar making sure both side are coated lightly, then set aside.
Step 3: Saute the bell pepper, celery, green onion, and zucchini in about a tablespoon of olive oil until they are crisp tender, about five minutes. Toward the end of cook time add the pressed garlic to the saute pan and gently stir not letting the garlic burn. When the veggie are cooked to your liking add about 1/2 cup of cooked quinoa to the mixture and stir together. Add about a tablespoon of fresh chopped basil and stir then set a side.
Step 4: Grill the mushrooms on a hot grill for about 4 minutes on each side, they will turn darker and shrink some as well. If you do not have a grill then roast them in the oven on Broil about the same amount of time but keep and eye on them so they do not burn.
Step 5: With tongs put the mushroom on a serving plate and fill with quinoa mixture. Add shavings of Parmesan for garnish and enjoy.
Notes:

    • Depending on the size of your mushrooms you might have some left over filling then just eat it or stuff something else like a half of a grilled bell pepper.
    •  You will have plain quinoa left over for sure you can use it for salad or side dish or freeze in an airtight container for another use.

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{ 23 comments… read them below or add one }

1 Laura (Tutti Dolci) August 7, 2012 at 3:27 pm

Grilled portobellos are my favorite, I love your stuffed version. They look so colorful and tasty!

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2 Patty August 7, 2012 at 6:43 pm

I haven’t grilled portobellos in such a long time, don’t know why because I really like them! Your pretty quinoa-veggie stuffed portobellos look like a dish I would love for lunch or dinner;-)

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3 Suzanne August 8, 2012 at 5:08 am

I hope you try it,grilled vegetables and roasted vegetables are my favorite.

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4 Lisa (AuthenticSuburbanGourmet) August 7, 2012 at 9:24 pm

What a perfect dinner! I loved stuffed mushrooms and bell peppers – this is a great weeknight treat. Loving all of the quinoa recipes out there. Lovely photos!!!

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5 Suzanne August 8, 2012 at 5:06 am

Thanks Lisa, I love that a little quinoa goes along way this would be a great way to use left over quinoa.

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6 Vicki Bensinger August 7, 2012 at 11:48 pm

I love this vegetarian dish. Not only is it colorful, but it’s light and healthy. I like that you grated the zucchini. I will definitely be making these.

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7 Suzanne August 8, 2012 at 5:05 am

Thanks Vicki, I hope you like them as much as I did. It is the season for lots of zucchini so you got to use it in everything :)

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8 Liz August 8, 2012 at 3:18 pm

Your hubby sounds like mine…he only samples my healthy dishes to humor me! I’d be happy to eat both of these amazing stuffed mushrooms myself, though :) I will make these for me when he’s on-call or out of town..YUM.

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9 Erin @ Dinners, Dishes and Desserts August 8, 2012 at 10:15 pm

Gorgeous lunch! My husband isn’t a fan of mushrooms, so this would mean more for me :)

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10 Lisa August 9, 2012 at 4:02 am

So colorful, healthy and lovely. I love dishes like this – you can fill up on them with no guilt. Hope all is well in your neck of the woods. I’m lacking blog motivation lately, but seeing your dishes gives it a little jolt :)

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11 Rowena @ Apron and Sneakers August 9, 2012 at 5:34 am

It’s always nice to have new ideas on how to eat light. With this heat, we all need food like this. Thanks for sharing this recipe!

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12 Sophie August 9, 2012 at 11:03 am

What a lovely dinner: so unique & tasty looking! I love quinoa a lot!

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13 Roxana | Roxana's Home Baking August 10, 2012 at 8:11 am

your family sounds a lot like mine :) if I tell hubby we have mushrooms for lunch he finds a way to skip lunch hehehe
Tiffany and I both love mushrooms and stuffing them with quinoa is definitely a satisfying lunch

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14 Suzanne August 11, 2012 at 12:42 am

Funny huh, I just recently found out that he wasn’t crazy for mushrooms ;)

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15 Choc Chip Uru August 10, 2012 at 2:46 pm

That looks seriously delicious and so pretty :D

Cheers
Choc Chip Uru

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16 Suzanne August 11, 2012 at 12:41 am

Thanks, you should give it a try when you get some free time, thanks for stopping by :)

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17 The Café Sucré Farine August 10, 2012 at 4:38 pm

I don’t think I would dare take a snooze at your house Suzanne for fear that I would miss a meal like this one! It looks fabulous!

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18 Suzanne August 11, 2012 at 12:40 am

Ha ha, thanks Chris. He did wake up and say hey where are those mushrooms :)

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19 Lora @cakeduchess August 10, 2012 at 8:55 pm

Love your quinoa inspiration. I just bought some more the other day and I really can’t wait to try this:)

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20 Suzanne August 11, 2012 at 12:39 am

Thanks Lora!

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21 Nami | Just One Cookbook August 15, 2012 at 12:54 am

Hahahaha! I feel like I was reading about myself – sometimes I have no will power and secretly eat extra too… I love that you had quinoa on top of portobello mushrooms! It’s juicy and perfect to wrap up (or stuff up) quinoa and veggie mixture. I need to try this recipe!!

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22 Suzanne August 19, 2012 at 2:06 am

That is funny Nami, food is my weakness :)

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23 Magic of Spice August 29, 2012 at 6:09 pm

What a glorious combination of flavor and texture… absolutely delightful recipe!

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