Quinoa Stuffed Portobella Mushrooms
Do you recall a few weeks back, my husband and I went to Las Vegas for a convention he was invited to attend? We stayed at the Palazzo/Venetian Hotel & Casino which was also home to a Canyon Ranch Spa and Cafe. While there we enjoyed the spa facilities and cafe. We had breakfast in the Cafe each morning and sometimes even lunch. The food was fresh, light and healthy – we loved it. I tried several dishes but my favorite was the Quinoa Stuffed Portobella Mushrooms with Burrata.
Portobella mushrooms could pass as a burger in my opinion (try my Portobella Veggie Burger) – dense and meaty for a mushroom and full of earthy flavors. Fill the underneath side of the cap with Quinoa the super grain, loaded with veggies and topped with melted Burrata. Burrata a fresh Italian cheese, is made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. In Italian, Burrata means “buttered.”
After leaving the hotel I couldn’t stop thinking about this dish, so I called to ask for the recipe which they gladly emailed to me. However, many of the ingredients listed weren’t in the dish I had, so I made my own variation based on what I had. This dish would be perfect for lunch or dinner and a lovely first course for a dinner party or luncheon entree. It can be prepared in advance and reheated just before serving.
Whether or not your a vegetarian you’ll love this. If you’re vegan, just leave off the Burrata. A satisfying meal on its own or with a side of fresh fruit. Quinoa Stuffed Portobella Mushrooms with Burrata – a meal in itself!
Quinoa Stuffed Portobella Mushrooms with Burrata
This complete meal is light, healthy and totally satisfying.
Quinoa Stuffed Mushroom:
- 4 tsp. Olive Oil, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 yellow or orange pepper, seeded and diced
- 2 Roma tomatoes, seeded and diced
- 1/2 tsp. Sea Salt
- 1/4 tsp. fresh ground Black Pepper
- 1/4 tsp. Red Chili Flakes
- 1/4 cup canned or boxed, Crush Tomatoes
- 4 Portobella Mushrooms, wiped clean
- 1 cup Quinoa, rinsed well
- 1 3/4 cups water
- 1 large ball of Burrata cheese, sliced
- 4 cups fresh Spinach
Balsamic Vinaigrette Dressing:
- 2 Tbsp minced shallots
- ¼ cup Dijon mustard
- ½ cup balsamic vinegar
- ¼ cup white grape juice
- ¼ tsp dried basil
- ½ tsp dried oregano
- 1 tsp cane sugar or honey
- ¼ cup extra virgin olive oil
- Rub Portobella Mushrooms with 2 tsp. Olive Oil, salt and pepper then place on foil lined tray, and place in a 350F degree oven for 15 minutes.
- In a large non-stick pan, saute onion and garlic in 2 teaspoons olive oil until onion is translucent. Add peppers, roma tomatoes, salt, pepper, and chili flakes and saute 3-5 minutes.
- Add quinoa and cook approximately 2 minutes until fragrant. Add water and boil gently for 12-15 minutes until water is almost completely absorbed. Add crushed tomatoes, blending until fully absorbed. Remove from heat.
- Balsamic Dressing: Combine all ingredients in a blender and blend until well mixed.
- To Assemble: Place 1/2 cup quinoa vegetable mixture into each mushroom cap. Top with a large slice of Buratta cheese. Place in 350F degree oven for 10-15 or until cheese is melted.
- Serve: Place 1 cup fresh spinach on each plate, lightly drizzled with Balsamic Dressing - top with Quinoa Stuffed Mushroom.
Adapted from: Canyon Ranch Spa