Quinoa-Stuffed Portobello Mushrooms
4 large portobello mushrooms with stems divided
1/2 cup uncooked quinoa
1 cup vegetable broth
3 TBS balsamic vinegar, divided
1 small zuchini
3/4 cup canned quaretered artichoke hears, drained
4 green onions with tops
2 plum tomatoes
2oz Asiago cheese
2 TBS chopped fresh basil leaves
1 garlic clove, pressed
1/4 tsp coarsly ground black pepper
Preheat oven to 375°F (190°C). Line
Large Sheet Pan with foil. Remove stems from
mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup (125 mL) using
. Place quinoa in (7-in./18-cm) Strainer and rinse under cold water 30
seconds. Bring broth to a boil in
(2-qt./1.9-L) Saucepan over medium-high heat; add
quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or
until liquid is absorbed. Place quinoa mixture in
Classic Batter Bowl.
2. Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see
Cook's Tip). Place mushrooms, rounded side down, onto pan. Place 5 tsp (25 mL) of the
(1-cup/250-mL) Prep Bowl; brush generously over both sides of mushrooms
Chef's Silicone Basting Brush.
3. For filling, chop zucchini using
Santoku Knife. Thinly slice artichokes and green onions.
Seed and dice tomatoes. Grate cheese using
Rotary Grater. Add zucchini, artichokes,
onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp (5 mL) of the
vinegar to quinoa mixture; toss thoroughly to combine.
4. Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender.
Place mixed greens and remaining 1 tbsp (15 mL) vinegar in
; toss to coat. Serve mushrooms with mixed greens.