The Everyday Chef: Quinoa Stuffed Antipasto Portabella
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
In Asian cuisine, mushrooms are important ingredients in achieving the fifth basic flavor: umami. They are known to have a savory, “meaty” personality. Portabellas are big, fleshy mushrooms with thick caps that make a great meatless entrée. Stuffing them is my favorite way to prepare them.
I recommend using your local grocer’s olive and antipasto bar to your advantage when looking for things to stuff a mushroom. These marinated goodies are just waiting to be used with absolutely no effort required.
What I Used …
Peppadew peppers – tangy, sweet, with the tiniest bit of zing
Brined Olives – Try spicy, cheese stuffed, green, colossal, or Kalamata – each brings something salty and meaty to the flavor profile
Roasted Garlic – already roasted, skin removed, and marinating in a garlic-infused oil
Removing the Gills
I remove the gills of the portabella mushroom for a few reasons:
- They bleed black liquid all over the plate.
- The gills hold too much water and taste bitter.
- Scooping out the gills makes more room to stuff yummy things inside the mushroom.
Quinoa Stuffed Antipasto Portabella Recipe
4 each Portabella mushrooms – gills and stem removed
2 cups Baby Spinach, wilted
2 cups Quinoa, cooked
4 ounces Mozzarella cheese
1 Cup Button Mushroom, sliced
1 each Bell Pepper, small diced
½ Cup Peppadew Peppers, quartered
1 Tbsp Shallot, minced
¼ Cup Flat Leaf Parsley, rough chopped
¼ Cup Kalamata olives – pitted and quartered
¼ Cup Roasted Garlic Cloves
¼ Cup Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
1 tsp Dijon or whole grain mustard
Salt and Pepper To Taste (S&P TT)
Heat Oven to 350° F
- Lightly oil cleaned portabella caps, place on sheet tray.
- Sauté mushrooms with small amount of oil or butter over medium heat until lightly browned.
- Add bell pepper and shallot to mushrooms. Sweat until tender, but still bright in color and crisp. Lightly S&P TT.
- In large bowl, combine cooked quinoa, sautéed mushrooms, half of the chopped parsley, and peppadew peppers.
- Combine EVOO, red wine vinegar and mustard. S&P TT.
- In small batches – sprinkle olive oil and red wine vinegar dressing over quinoa mixture, tossing well to coat. Taste frequently and add as much of the dressing as you like.
- Stuff quinoa mixture into portabella caps.
- Top with mozzarella cheese.
- Bake until cheese browns and portabella caps are tender to touch – approximately 20 minutes.
- In separate bowl, toss together roasted garlic, cut Kalamata olives, and some of the remaining parsley. Use as garish.
Calories: 384.16 kcal, Protein: 13.86 g, Carbs: 31.42 g, Total Fat: 22.20 g
Sat Fat: 5.64 g, Cholesterol: 20.00 mg, Sodium: 367.14 mg, Fiber: 5.93 g
Photo Credit: Andrew Dole