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 as 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