Episode 8. The Vegan Meat of Vegans!
HERBED QUINOA STUFFED PORTOBELLOS
4 x portobello mushrooms
2-4 rosemary sprigs (one sprig per mushroom)
1 cup cooked quinoa – see box for instructions
1 tbsp fresh oregano – chopped
1 tbsp fresh sage – chopped
1 small red onion – fine dice (about 1/2 cup)
2 cloves garlic – minced and made into paste
2 tbsp olive oil
1/2 lemon – zest only
S&P to taste
red pepper vinaigrette (recipe below)
Cook the quinoa as per the instructions on the box. Drain, set aside.
You can make the quinoa ahead of time or while the quinoa is cooking, preheat a medium size saute pan or skillet on medium heat. Add olive oil and saute onions for 30 seconds. Add garlic and continue cooking for another 3-4 minutes or until softened. Do not burn. If the onions begin to brown turn the heat down. Once softened, turn off heat and put a lid on to keep warm until needed.
TIP: As you saw in the video I added some salt to the garlic, which helps create grit on the cutting board making it easier to mash the garlic into a paste. I like mashing garlic so that it melts into the onions as opposed to having chunks of garlic.
Next prepare the mushrooms. Remove the stem by simply pulling it out then season inside each mushroom with S&P and a nice drizzle of olive oil. Place a few rosemary sprigs inside each mushroom. The rosemary will infuse into the mushroom while cooking to add an extra layer of flavour.
Preheat a large skillet or grill pan on medium heat for 1 minute.
NOTE: These mushrooms are quite meaty and absorbent so they will need some extra liquid (in this case olive oil) when cooking.
Once the grill pan is hot lay the mushrooms with the inside facing down. Cook for 10-15 minutes on that side then turn over and grill for another 5-10 minutes. Remove from pan to a plate until needed. Discard the rosemary sprig.
In a bowl add the quinoa, softened onions, chopped herbs, and lemon zest. Mix well. Taste and season with S&P.
To assemble: Place a tbsp of the vinaigrette in each mushroom. Spoon some quinoa filling on top to fill the mushroom cavity. Drizzle a few teaspoons of the sauce over. Voila!
Red pepper Vinaigrette:
1 roasted red pepper
1/2 shallot – rough chop
1 tbsp whole grain mustard
2 tbsp white Balsamic vinegar or champagne vinegar
1 cup olive oil
1/2 tsp Agave
¼ tsp salt
¼ tsp pepper
Place everything except the oil in a food processor or blender and pulse. Then with the machine running drizzle the oil to emulsify the vinaigrette. Taste.
This vinaigrette makes a great condiment and substitution for mayo or ketchup as well as a delicious salad dressing. Store in an airtight container in the fridge for up to a week.
NOTE: You could make this entire recipe ahead of time and reheat or serve room temp. To reheat, simply warm the mushrooms in the oven for 1o minutes and gently saute the quinoa filling in a pan on medium heat until warm. If reheating always taste again before serving to adjust seasoning.
We paired this recipe with a lovely Spanish wine, a Bodegas Tarima Monastrell from the Jumilla region. Now I don’t know a ton about wines (as you could tell from my days in Napa) but I do know how to ask about wine, which comes in handy at my local Whole Foods. As of late what I ask about are organic wines under $15.00 as I figure I’ll start slowly and work my way up the price ladder as I learn more. This is the 2nd Jorge Ordonez wine that Luke, my wine guide at WF, has recommended for us (among others) based on what we’re making and he hasn’t steered us wrong yet. Sadly he’s leaving for New Zealand to become a Pinot Noir grower, which means I’ll be on my jack jones trying to figure out the pairings for myself until another wine guide crosses our path. But until then I will boast about this wine, which was described to me as an Earthy, gamey wine that pairs beautifully with sage and lamb dishes and it didn’t disappoint with this dish either! Basically I’ve learned if you want a great Spanish wine look for the Jorge Ordonez stamp for a bullet-proof buy and it’s $8.99 at Whole Foods to boot!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.