You can make this dish in about 30 minutes or less!
The Shark HQ kitchen has been trying out and adapting some new recipes and this one passes the test of healthy, delicious and nutritious! We experimented with a base recipe and our final recipe includes protein-rich quinoa and low-fat, smaller quantity alternatives to some of the ingredients (heavy cream, yikes!). This dish can be used as a vegetarian main entree or as a side dish. We paired ours with grilled chicken and a side salad. It’s loaded with about 15 vitamins and minerals including B6, folate magnesium, zinc and potassium and is rich in anti-inflammatory compounds and antioxidants.
Portobello Mushroom Quinoa Gratin
Ingredients:
2 Tbsp olive oil
4 portobello mushrooms (stems removed and set aside)
2 Tbsp grated Parmigiano-Reggiano cheese
1/2 cup cooked quinoa
3 Tbsp chopped fresh flat-leaf parsley leaves
1 large or 2 small shallots, diced (you can also substitute about 3 Tbsp yellow onion here)
8 baby Bella or cremini mushrooms, roughly chopped
1/4 cup white wine
1 Tbsp half and half (optional)
Sea salt and pepper
Did you know? Mushrooms are one of the few natural sources of vitamin D.
Preheat oven to 350°
Spray rimmed baking sheet with cooking spray or lightly oil the sheet
Arrange portobello caps gills down and bake 20-25 minutes. Remove when tender and flip over. Heat broiler.
While the mushrooms are cooking:
Cook quinoa – follow instructions on package; usually a 1:2 ratio of quinoa to water; bring to a boil, then reduce heat and simmer for 15 minutes.
Stir together cooked quinoa, cheese, 1 Tbsp of chopped parsley and 1 Tbsp olive oil
Roughly chop portobello stems and Bella or cremini mushrooms
Heat remaining oil in a skillet over medium heat
Add shallots and cook until softened (2-3 minutes)
Add chopped mushrooms and cook about 7 minutes
Add wine and cook until mostly evaporated
Stir in half and half (optional, to thicken and cream mixture ever so slightly) and remaining parsley
Add in quinoa mixture and stir until combined
Add salt and pepper to taste
Fill inside of the portobello caps with the quinoa mushroom mixture
Broil about 2 minutes
Serve immediately
