A few weeks ago I was craving a grilled portobello mushroom (weird? maybe just a little). I know a lot of people make mini pizzas out of them and I thought that sounded pretty good, but also I wanted to add some more bulk to it so it would be worthy of a full dinner on its own. The finished product turned out really delicious so I wanted to share. Per usual, instead of a formal recipe here is the general technique I used.
What you'll need:
- 2 portabello mushroom caps (cleaned, with stems and gills removed)
- Cooked quinoa, just make the standard recipe on the package
- Sun-dried tomato pesto or tomato sauce
- Kalamata olives
- Shredded mozzarella cheese
- Parmesan cheese, grated
- Fresh basil, thinly sliced
Here are the steps:
- Preheat the oven to 400 degrees.
- Make the quinoa according to package directions, then transfer it to a large bowl
- While the quinoa is cooking, remove the stem and gills from the mushrooms and clean them with a wet paper towel. Place the mushrooms stem side down on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for about 8-10 minutes.
- While the mushrooms are in the oven, chop your olives and add those to the quinoa along with one heaping spoonful of the pesto (or tomato sauce) and about 1/4 cup of grated parmesan cheese, mix everything together well.
- Once the mushrooms are done, flip them over and fill each cap with the quinoa mixture (you won't use it all) and then top with mozzarella cheese.
- Put them back in the oven and bake for about 5 minutes or until cheese is melted; then I like to turn the oven on broil for a minute or two to get the cheese browned and bubbly!
- Top with basil and dig in
I'm looking forward to making some alternate variations of these - any ideas? Let me know if you have ever made stuffed mushroom caps and what flavor combinations you used. These might be a summer staple in my house!