Quinoa Stuffed Portobello

I love my portobello's! Yet another way to stuff these tasty 'shrooms and they're ALMOST completely vegan. If I didn't top it with the goat cheese it would have been. Haha. So the goat cheese is completely optional!

I had to use up the last of the goat cheese since I won't be able to have any starting tomorrow when I start my cleanse. :(

For this stuffed portobello, I chopped up half of a leftover red bell pepper 

and 6 asparagus stalks. 

(By the way, I stuffed only 2 portobello mushrooms. One for me and one for my mom)

Next, I added about a tablespoon of extra virgin olive oil and sauted about 3/4 cup of chopped up onions and 1 tbs. of crushed garlic (Trader Joe's kind) until the onions were translucent. I then added in the asparagus and red bell pepper and cooked them for a few minutes until they were almost tender but still crisp. Reason for this is you'll be baking/cooking the portobellos in the oven and you don't want the veggies to become too soft and mushy.

Once the veggies were tender yet still crisp, I'd say about 3-5 minutes over medium heat, I added in about 1 to 1 1/2 cups of leftover cooked quinoa (I eyeballed it). Stirred to combine and seasoned with salt, pepper, dried basil and thyme to taste. Always taste the food you are cooking!

Took the quinoa mixture off the heat and set aside. I got my portobello's ready by wiping with a damp cloth (or paper towel) to remove any dirt, cut the stem off and scraped the gills out. I layered the bottom, or insides, with chard leaves and then stuffed them with the quinoa and veggie mixture!

Topped them with some goat cheese, again completely optional, and popped them in a preheated 350 degree oven for about 25 minutes or until the outsides of 'shrooms were soft.

Serve and enjoy!!

Next time I'm going to add to this chopped up shrimp!

(Sorry for the picture being a little dark, didn't have good lighting)

Stuffed Portabella Mushroom

Good evening all!!

I just had the most amazing, delicious dinner!!

I took the recipe Stuffed Portabella Pizza from Oh She Glows and adapted it a little bit. For the "cheeze" sauce she uses nutritional yeast. Instead of using the nutritional yeast, I used goat cheese and oh my gawd it was yummy! I also cooked up and added some spicy italian sausage to it. Why?? Because my dad HAS TO have meat and I cooked this for my parents and I. So I added the italian sausage to his portabella and left it out of mine.

It was a hit! I knew my mom would love it, her taste in food is similar to mine. The main person I was worried about was my dad. He loves his meat whereas I can do with out it. I'll still consume chicken and fish, but all other meat is off limits. NO WAY JOSE! But he loved it! Mainly because there was meat in it, haha.

Stuffed Portabella Mushroom


Ingredients:
4 Portabellas (or how ever many you want)
1 cup pizza sauce
Goat cheese
2 cups spicy italian sausage
1/3 cup of each- red and orange bell pepper; diced
1/3 cup sweet onion diced
Red pepper flakes
2-3 large basil leaves, finely diced

Method:
Preheat oven by setting the broiler on low. Take a baking sheet and line with foil, silicone non-stick baking mat or parchment paper. Makes it easier to clean up. :) Remove the stems of the Portabella and gently clean/rub the mushrooms with a wet cloth. Place the Portabellas "belly" side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella, then crumble on the goat cheese on top of the pizza sauce. Next chop the onion and bell peppers and sprinkle on the Portabellas. If you want to add the spicy italian sausage, cook before adding to mushrooms. Add to mushrooms after adding the goat cheese and before the bell peppers and onions. Finally shake on the red pepper flakes and sprinkle on the basil. Pop them in the oven on the middle rack and broil on the lowest temperature setting; takes about 10-12 minutes to cook. Serve immediately and most importantly ENJOY!