I am a fan of stuffed portobellos. You can take them wherever you want based on the filling. I did a pepper and chickpea stuffing earlier in this blog, and this portobello goes in a completely different direction.
Ingredients
7 tbs of olive oil
2 cloves garlic, crushed and peeled
1 5 ounce box of baby kale
1 tsp of kosher salt
Pinch of crushed red pepper flakes
1 cup cooked quinoa
1 cup fine dried bread crumbs
1/2 cup of grated Grana Padano
1/4 cup of toasted pine nuts
6 portobello mushrooms, scraped gills and remove stems
1/2 cup of dry wine
1/2 cup of chicken stock
4 ounces of goat cheese, cut into slices
Directions
Preheat oven to 400 degrees.
In a large skillet, heat 2 tbs of oil and add garlic.
When garlic starts to brown add kale, 1/4 tsp of salt, and crushed red pepper flakes.
Cook kale down, for about 5 minutes.
Let kale cool, squeeze out juices and coarsely chop.
In a large bowl, combine kale, quinoa, bread crumbs, grated cheese and pine nuts.
Season with salt and toss well.
Stuff should be able to clump together when pressed in your fist, if not add oil.
Toss mushrooms in 2 tbs of olive oil.
Put the mushrooms on a rimmed baking sheet.
Fill each mushroom with filling.
Pour wine and stock into pan.
Tent pan with foil, and cook in the oven for 15 to 20 minutes.
Take off foil, add slices of goat cheese and let the mushrooms cook for another 20 minutes.
Changes I Made!
I had to use a cheaper more accessible cheese. Also this makes much more filling than for just 6 mushrooms, so be prepared for that.
Ingredients
7 tbs of olive oil2 cloves garlic, crushed and peeled
1 5 ounce box of baby kale
1 tsp of kosher salt
Pinch of crushed red pepper flakes
1 cup cooked quinoa
1 cup fine dried bread crumbs
1/2 cup of grated Grana Padano
1/4 cup of toasted pine nuts
6 portobello mushrooms, scraped gills and remove stems
1/2 cup of dry wine
1/2 cup of chicken stock
4 ounces of goat cheese, cut into slices
Directions
Preheat oven to 400 degrees.
In a large skillet, heat 2 tbs of oil and add garlic.
When garlic starts to brown add kale, 1/4 tsp of salt, and crushed red pepper flakes.
Cook kale down, for about 5 minutes.
Let kale cool, squeeze out juices and coarsely chop.
In a large bowl, combine kale, quinoa, bread crumbs, grated cheese and pine nuts.
Season with salt and toss well.
Stuff should be able to clump together when pressed in your fist, if not add oil.
Toss mushrooms in 2 tbs of olive oil.
Put the mushrooms on a rimmed baking sheet.
Fill each mushroom with filling.
Pour wine and stock into pan.
Tent pan with foil, and cook in the oven for 15 to 20 minutes.
Take off foil, add slices of goat cheese and let the mushrooms cook for another 20 minutes.
Changes I Made!
I had to use a cheaper more accessible cheese. Also this makes much more filling than for just 6 mushrooms, so be prepared for that.
This recipe is from Celebrate Like an Italian.
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