Mushroom caps are vessels begging to be filled with deliciousness. Stuff portobello mushrooms, or their smaller cousins (pictured), with quinoa for a healthy and hearty veggie-based carb delivery systems that happens to also be quite delicious.
- 4 large portobello mushroom caps (or a lot of smaller mushrooms)
- 1 cup quinoa
- 1 small yellow onion, chopped finely
- 1 clove garlic, minced
- 2-3 cups chicken broth
- 1 tbsp olive oil
- 4 slices of mild cheese like fontina (optional)
- salt and pepper
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Arrange mushrooms caps on the baking sheet with the “cap” side facing up (stem side down). Bake for 15 minutes, flip, and pat with a paper towel to absorb some of the water that has collected.
- Sauté onion and garlic in olive oil in a large saucepan over medium heat until it begins to caramelize and brown, stirring periodically with a wooden spoon.
- Add quinoa to the pan and stir into onion.
- Add 1/2 cup of chicken broth to the pan and stir to combine. Gradually add the remaining chicken broth, stirring until absorbed with each addition, until the quinoa is fully cooked. Season to taste.
- Raise oven temperature to 425F.
- Fill mushroom caps with about 2/3 cup quinoa each. Top with cheese (optional).
- Bake mushrooms for 10-12 minutes or until cheese is melted and bubbly and the quinoa begins to brown on top.