Portobello Mushrooms Stuffed with Quinoa, Parmesan, and Ricotta
Author: Carmen Sakurai @ GirlPlusFood.com
1/3 cup dry quinoa, pre-rinsed
2/3 cup water
4 large portobello mushrooms, caps & gills removed (You can keep the gills in, but I noticed they stain... so I took em out. Plus removing them leaves more room for the filling!)
¼ teaspoon salt
¼ teaspoon ground pepper, divided
1 garlic clove, minced
1 cup ricotta cheese
1 cup finely chopped fresh spinach
½ cup shredded Parmesan cheese, divided
½ teaspoon Italian seasoning
1/3 cup sun-dried tomatoes (chopped)
Preheat oven to 450°F. Line a baking pan with parchment paper.
Add quinoa and water to a medium pot and bring to a boil. Reduce heat to low, cover the pot, and simmer for approximately 15 minutes. Turn off heat and leave quinoa on stovetop for 5 minutes.
While quinoa is cooking, place mushrooms, open-side up, on prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Cook for approximately 10 mins, or until mushrooms are tender. Drain excess water and return caps on pan, open-side up.
Mix ricotta, spinach, tomatoes, ¼ cup Parmesan, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Add ricotta mixture into pot of cooked quinoa and combine.
Spoon a generous amount of the quinoa filling into each mushroom cap and sprinkle with remaining ¼ cup Parmesan. Bake at 450°F for about 10 minutes or until hot.
Recipe by Girl Plus Food at https://girlplusfood.com/stuffed-portobello-mushrooms/