Stuffed Portobellos With Tomato-shallot Vinaigrette
From chuckieb 13 years ago
- 45 min. to make
- Serves 2
I got this recipe out of a "Food and Drink" Magazine in 2009. My son loves it and it is bright and colourful and very yummy. Could be served as a Vegetarian main or in smaller portions for an attractive side dish.
Ingredients
- For the Vinaigrette: shopping list
- 2 tbsp. minced shallots shopping list
- 1/4 tsp. each coarse salt and fresh ground pepper shopping list
- 2 tsp. maple syrup shopping list
- 1 tsp. lemon zest shopping list
- 1 tbsp. lemon juice shopping list
- 2 tbsp. white wine vinegar shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1/2-1 cup finely diced cherry or grape tomatoes shopping list
- For the filling: shopping list
- 1 cup vegetable broth shopping list
- 1/2 cup quinoa shopping list
- 2 tbsp. olive oli shopping list
- 1/4 cup finely minced shallots shopping list
- 1/2 tsp. each salt and fresh ground pepper shopping list
- 2 tbsp. chopped fresh mint shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1/2 cup crumbled goat cheese shopping list
- 4 cups fresh spinach shopping list
- 4 large Portobello Mushroom caps shopping list
How to make it
- In bowl, whisk together shallots, salt, pepper, maple syrup, lemon zest, lemon juice and white wine vinegar. Slowly pour in oil, whisking constantly until combined. Stir in tomatoes. Set aside.
- In a small saucepan, bring vegetable broth to boil over medium high heat. Stir in quinoa and bring to simmer, cover, reduce heat to low and cook for 15 minutes or until all of the liquid has been absorbed. Remove from heat, leave covered, and let sit for 15 minutes.
- In skillet, heat oil over medium high heat. Cook shallots until tender, about 3 minutes. Stir in garlic and cook 1 minute. Remove from heat. Stir in cooked quinoa, salt, pepper, parsley and mint. Sprinkle in crumbled goat cheese.
- Brush mushroom tops with 1 tbsp. of the vinaigrette. Set mushrooms, gill side down, on a greased pan. Bake for 2-3 minutes. Turn the mushrooms over and divide filling over each mushroom cap. Return to the oven and bake until the mushrooms are tender and the cheese starts to melt, about 8 - 10 minutes. Remove with a spatula onto serving plate.
- Divide spinach over plates. Top with the stuffed portobellos and spoon tomato-shallot vinaigrette over each just before serving.
- Enjoy!
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