Description
Hearty quinoa stuffed portobello mushrooms baked with spinach and artichoke for a date-night in or dinner party. Pair it with a dry glass of red!
Ingredients
- 1 cup vegetable broth
- 1 TBSP tamari lite
- 2 TBSP lemon juice
- 4 portobello mushrooms
- avocado oil (optional)
- 1/4 tsp garlic powder
- 1/2 cup white onion, diced
- 1 giant handful of fresh spinach
- 1 cup of artichoke hearts
- handful of basil, minced
- 3 TBSP sun-dried tomatoes, sliced thinly
- 1 cup cooked quinoa
- 1/4 cup pine nuts
- 1/4 cup herbed nut cheese (I like this kind!)
- handful of cherry tomatoes
For Serving
- fresh parsley, minced
- marinara sauce, optional
- 1 bottle Lot 53 90+ Cellars Cabernet Sauvignon or Lot 150 90+ Cellars Cabernet Sauvignon
Instructions
- Cut off the mushroom steam and scrape out the gills with a spoon. Wipe the mushroom caps clean with a damp paper towel or brush.
- In a large baking dish, mix the vegetable broth, Tamari lite, and lemon juice together. Add the mushrooms to the marinade and toss to coat them. Allow the mushrooms to marinade for 30 minutes.
- In large frying pan, heat a drizzle of avocado oil over medium heat. When the pan is warm, add the diced onion and garlic powder and cook everything for 3-5 minutes until they’re translucent. Add in the artichoke hearts, basil, and sun-dried tomatoes. Sauté everything for 5-8 minutes or until it’s well-incorporated. Add the spinach within the last few minutes and continue to cook until it’s slightly wilted.
- Add the cooked quinoa to a bowl with the spinach artichoke mixture and toss to combine. Set aside.
- Preheat the oven to 400°F and prepare a baking dish or parchment lined baking sheet.
- Drain the mushroom caps from their marinade. Add the mushrooms to the same pan over medium high heat with a few tablespoons of the marinade and cook them for 2-3 minutes on each side to soften, covering them with a lid for the last minute to steam.
- Place the steamed mushrooms on a parchment lined baking sheet face up. Divide the spinach artichoke quinoa mixture between the mushrooms caps. It’s okay if they’re overflowing a bit!
- Top each stuffed cap with pine nuts, herbed nut cheese, and a few sliced cherry tomatoes.
- Transfer the pan to the oven and bake the caps for 10-15 minutes, until they’re golden brown on top and the mushrooms are fork tender.
- Serve the mushrooms caps immediately with fresh parsley and your favorite marinara sauce. Store any leftover stuffed mushrooms in an airtight container in the refrigerator for 3-5 days and reheat them in the microwave before serving.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Entrée, Main Meal, Date Night
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free