Spinach & Quinoa Stuffed Portobello Mushrooms
Loaded with protein, a great vegetarian meal, yes meal because the mushrooms were that big. If you are sharing one, it can be an appetizer. It is topped with goat cheese and it is giving such a kick to the dish.
Servings: 4 portobellos
Ingredients
- 4 portobello mushrooms
For the stuffing:
- 1/4 big onion minced
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp butter 30g
- 2 tbsp flour 30g
- 1 and 1/4 cup milk
- 3 cups chopped spinach packed
- 1 cup quinoa cooked
- Salt to taste
- 4 tablespoons goat cheese
Instructions
- Remove the stems, a twist off should do the trick.
- With a spoon, gently scrap the gills until you see the white.
- With a damp paper towel, gently clean them.
- Set them aside.
For the stuffing:
- In a pan, medium heat, pour the olive oil. Once hot, add the onion and the garlic.
- When golden, turn down the heat, add the butter and the flour, stir well, you have a roux, add the milk gradually and mix well not to have any lump. You have a bechamel.
- Add salt to taste
- Remove from the heat, add the spinach and the quinoa, stir well.
- Stuff the mushrooms.
- Place a tablespoon of goat cheese on each stuffing. Add some pepper on top.
- Bake in the oven at 375F for 10-12 minutes.
Notes
www.bonappeteat.ca