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Posted by / Friday, May 17, 2013

Parmesan & Herbed Quinoa Stuffed Portobello Mushrooms


This time of year I always get excited coming home to a fresh local box of veggies from The Farm Table. The Farm Box is one of the ways I support locally grown produce from local farmers! 

This week's bounty was simply stunning — a box filled to the brim with strawberries, bok choy, sweet potatoes, red leaf lettuce, spring onions, mint, and the star of today's recipe being big beautiful portobello mushrooms:


You might remember last year when the portobellos made an appearance in the box, we did a farm egg in a portobello mushroom with fresh thyme:


Well this year we are stuffing it with quinoa, more of that fresh thyme from the box and a dusting of parmesan cheese to finish things off:


Ingredients:
  • 2 large portobello mushrooms
  • 1 cup of prepared quinoa (after you cook the quinoa allow to cool and incorporate thyme, salt, pepper, and diced cucumbers).
  • Olive oil
  • Thyme sprigs and leaves
  • Salt & pepper
  • Parmesan cheese


Preheat oven to 400 degrees. Wipe your mushrooms with a damp paper towel to clean. Remove the stem, place on a baking sheet and drizzle mushrooms with olive oil. Sprinkle with a pinch of salt and pepper, then transfer the mushrooms to the hot oven to roast for 5-7 minutes.


Remove from oven and scoop quinoa into the mushroom caps, add a pinch of fresh thyme leaves and grate fresh parmesan on top before returning to the hot oven and roasting for another 5 minutes or until the cheese is melted to your liking. I like to toss a couple whole sprigs of thyme onto the baking sheet at this point to use later for a garnish.

Remove and serve with that freshly roasted sprig of thyme:


So easy for a healthy & fast lunch or dinner! What are your favorite ways to use portobello mushrooms?

E.A.T. local E.A.T. well


9 comments:

  1. These portobellos sound amazing--crispy and meaty and savory all at once. Hooray!

    ReplyDelete
  2. Finally got around to trying these last night for dinner. (The Farm Table portobellos held up surprisingly well in the fridge for 5 days. The in-laws were visiting and we only had 3 'shrooms for 4 ppl, so I was biding my time!) Anyhoo....I adapted the recipe a bit for what I had on hand - yellow squash and fresh spinach for the cucs - and we really loved it. Will definitely make again.

    ReplyDelete
    Replies
    1. Awesome! It is wonderful to be able to add ingredients — squash and spinach sounds amazing!

      Delete
  3. It looks so delicious, definitely this is a recipe to try.

    ReplyDelete
  4. Made these tonight--Great Recipe!!

    ReplyDelete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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