Description
A hearty vegetarian dish featuring meaty portobello mushrooms stuffed with a savory quinoa filling, topped with a tangy roasted red pepper and feta glaze.
Ingredients
Scale
For the Crust:
- 4 large portobello mushrooms, stems removed and gills scraped
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup roasted red peppers, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the glaze: 1/2 cup roasted red peppers, pureed
- 1/4 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 1 teaspoon honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place portobello mushrooms cap-side down on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes to soften.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- In a bowl, mix cooked quinoa, chopped roasted red peppers, feta cheese, parsley, minced garlic, salt, and pepper. Spoon the mixture into the baked mushroom caps.
- Return stuffed mushrooms to the oven and bake for another 15-20 minutes until golden and heated through.
- For the glaze, blend pureed roasted red peppers, feta cheese, lemon juice, and honey until smooth. Drizzle over mushrooms before serving.
Notes
You can customize the seasonings to taste.