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- Makes 4 stuffed portobellos
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Prepare your taste buds for a good time! These mouthwatering stuffed mushrooms, are perfect for special occasions. The Mediterranean-style quinoa filling features earthy artichoke hearts (canned or frozen), bright shredded radishes, buttery pistachios, and tangy sun-dried tomatoes. You can grill the portobello mushrooms in a grill pan on your stove or directly on the grates of an outdoor grill over medium. (Just be sure to tent them with heavy-duty aluminum foil, if you use an outdoor grill.) Once they’re perfectly tender, load ’em up with some filling and top it all off with a spoonful of creamy tofu-based lemon aïoli—you’ll have these beauties on the table in 30 minutes. Serve with toasted baguette slices to scoop up every bit of stuffing and a leafy green salad to round out the meal.
Tip: To make this gluten-free, be sure to use gluten-free bread.
For more inspiration, check out these tasty ideas:
- Sweet Potato Stuffed Mushrooms
- Linguine with Artichokes and Lentils
- Smoky Vegan Stuffed Mushrooms
- Lemon-Garlic Roasted Baby Artichokes
By Ellen Boeke,
Ingredients
- 12.3-oz. package extra-firm silken-style tofu
- ¼ cup lightly packed fresh parsley
- 1 clove garlic
- Pinch cayenne pepper
- 2 tablespoons lemon juice
- 2½ cups low-sodium vegetable broth
- 1 cup tricolor quinoa
- 1 cup chopped canned or frozen artichoke hearts
- ½ cup shredded radishes
- ⅓ cup roasted shelled pistachios, chopped
- ¼ cup chopped sun-dried tomatoes (not oil-packed)
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 5-inch fresh portobello mushrooms, stems and gills removed
- ¼ cup sliced scallions
- Freshly ground black pepper
- 8 oz. whole grain baguette-style French bread, sliced and toasted (see tip, recipe intro)
Instructions
- For aïoli, in a blender combine tofu, parsley, garlic, cayenne pepper, and lemon juice. Cover and blend until smooth and creamy. Chill before serving.
- In a medium saucepan bring broth to boiling; stir in quinoa. Return to boiling; reduce heat. Cover and simmer 15 minutes or until most of the liquid is absorbed. Stir in the next five ingredients (through parsley); heat through. Keep warm.
- Heat a grill pan over medium. Add mushrooms to hot pan; tent with foil or a domed lid, and grill 8 to 10 minutes or until tender, turning once. Remove from heat.
- Place mushrooms, stemmed sides up, on serving plates. Spoon quinoa mixture into mushrooms. Spoon aïoli over mushrooms. (If necessary, thin sauce with a little water.) Sprinkle with scallions and pepper. Serve with toasted baguette slices. Store leftover aïoli in an airtight container in the refrigerator for up to 5 days.
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