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Kosher Stuffed Portobello Mushrooms With Quinoa & Herbs

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✓ Pesach-friendly. Look for a Pesach hechsher on: quinoa, broth. Pesach recipes and menu planner

Pareve

Stuffed portobello mushrooms make a hearty vegetarian main. Meaty mushroom caps are filled with quinoa cooked in broth, sautéed onion, zucchini and red pepper, fresh parsley, dill and oregano, pine nuts and lemon juice, then baked until tender.

Preparing the Caps

Remove the stems and scrape out the dark gills with a spoon; they can make the filling look muddy and taste slightly bitter. Brush the caps with olive oil and season them. Pre-bake them for 10 minutes if you want them extra tender, then fill and bake again.

Kosher Notes

These stuffed mushrooms are pareve, so they work for vegetarians at a meat meal like Shabbat dinner. Check herbs for insects, and use vegetable broth with a reliable hechsher.

Make-Ahead

The quinoa filling can be made 2 days ahead. Leftovers keep for 3 days; reheat in a 350°F oven for 10 to 15 minutes. Almonds or sunflower seeds work in place of pine nuts.

Kosher Stuffed Portobello Mushrooms With Quinoa & Herbs
Meaty portobello mushroom caps filled with herb-scented quinoa make for a satisfying kosher meal that works as either a main course or substantial side dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 large portobello mushroom caps stems removed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 medium zucchini diced
  • 1 medium red bell pepper diced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh oregano or 1 tsp dried
  • 1/4 cup olive oil divided
  • 1/4 cup pine nuts toasted
  • 3 tablespoons lemon juice
  • 1 teaspoon kosher salt plus more for mushrooms
  • 1/2 teaspoon black pepper

What I use for this recipe

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Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Remove stems from portobello mushrooms and scrape out the dark gills with a spoon. Brush both sides of mushroom caps with 2 tablespoons olive oil and season with salt and pepper. Place gill-side up on prepared baking sheet and let sit 15 minutes.
  3. Meanwhile, rinse quinoa in a fine mesh strainer until water runs clear. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork. Set aside to cool.
  4. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute until fragrant. Add zucchini and bell pepper, cook 6-8 minutes until vegetables are tender and moisture has evaporated.
  5. Remove skillet from heat. Stir in cooked quinoa, parsley, dill, oregano, pine nuts, lemon juice, salt, and pepper. Mix well and taste for seasoning.
  6. Pat mushroom caps dry with paper towels. Divide quinoa mixture evenly among mushroom caps, mounding it slightly.
  7. Bake 20-25 minutes until mushrooms are tender and filling is heated through. Serve immediately.

Notes

Store leftover stuffed mushrooms covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes. You can substitute the pine nuts with chopped almonds or sunflower seeds. The quinoa filling can be made up to 2 days ahead and refrigerated.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 420mg 18%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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