A simple recipe: stuffed portabella mushrooms

-By Lisa

I don't remember what meat tastes like. I was three years old the last time I ate any, so my palate's recollection might be a bit fuzzy. But I have a dinnertime game that I like to play with Husband The Omnivore; I ask him to describe the meat he is eating, using strictly non-meat references. And he often uses mushrooms as a comparison. Fun, right? I know. We are food dorks.

I suppose the textural resemblance to meat is one of the reasons that mushrooms in general (and portabellas in particular) are so popular. I do a zillion things with them. Slice them up in sandwiches, on top of salads or throw them on the grill. They make just about any meal more substantial and earthy.

My household has been attempting to cut down on dairy, so I thought I would try a (mostly) vegan stuffed portabella. If I may say so myself - hella yum.

I've been exploring the world of grains lately and I’m totally digging quinoa. It's known as a "super food" because it has a high protein content, lots of magnesium, iron and fiber and is gluten free. It doesn’t have a ton of flavor on it’s own, which means it can go with anything. I often use it instead of rice – and that’s pretty much how you prepare it, too.

Here's the "recipe" - I just made it up as I went along, with ingredients that were on hand.

Lisa's Mostly Vegan Stuffed Portabellas

(this was enough for the two of us)

3 big portabella caps - de-stemmed, cleaned and dried.

1 cup of dried quinoa - cooked as directed

2 handfuls spinach

1 red pepper diced

2 cloves of garlic

4 spring onions

Optional stuff

A little shredded parmesan

A little tomato sauce

Directions

Cook the quinoa according to the directions. While that is cooking, wilt the spinach, drain and chop it up. Then sauté it with the garlic and red pepper in a pan.

When quinoa is cooked, add it to the veggie sauté mixture and combine. Add the spring onions. Throw in a little salt and pepper to taste.

Oil the bottom of a baking dish (I used canola oil) and place shrooms grill side up in the dish. Stuff the quinoa and veggie mixture into the mushroom caps and pat down lightly to make it all stick in there. Optional: shred a little parmesan on top of the mushrooms for a nice little cheesy crust!

Bake in the oven at 350 degrees for about 20 -25 minutes until the mushrooms start to release some of their juices. Serve with a big leafy green salad and some warm crusty bread.

Husband liked the mushrooms straight as they were, I enjoyed a little warm tomato sauce over the top.

I hope you enjoy!

For more from Lisa, check out www.justherejustnow.com