Portobello Quinoa Stuffed "Sandwich"

Or salad if you prefer, these marinated portobello mushrooms filled with a dressed-up quinoa stuffing make for a relatively easy and healthy dinner idea. On the plate are a few of my favorite things. I've never met a mushroom I could resist, and broiling the mushrooms really bring out their "meaty" texture. Quinoa adds extra goodness and texture to the sandwich and I had to restrain myself from eating more than one of these filling delights because I adore mushrooms and quinoa that much.

Note: the measures here are approximate as it depends on the size of your mushrooms and the amount of quinoa that you wish to include. Serve as open faced sandwiches if desired. This is also an excellent way to use up any leftover quinoa and, of course, another excuse to adorn your plate with mighty mushrooms.

Portobello Quinoa Stuffed Sandwich

Recipe by Lisa Turner Published on November 12, 2012 Broiled marinated portobello mushrooms served with a savory and spicy quinoa and sun-dried tomato "sandwich" filling Print this recipe Ingredients: 1/2 cup dried quinoa (1 1/2 cups cooked) 1 cup water 4 large portobello mushrooms Marinade: 2 shallots, finely chopped 1/4 cup olive oil 3 to 4 tablespoons tamari (soy) sauce 3 to 4 tablespoons balsamic vinegar 2 teaspoons rice vinegar 1 teaspoon Dijon mustard sea salt, to taste Stuffing: 1/3 cup sun-dried tomatoes 2 or 3 fresh chilies, seeded and finely chopped 1 teaspoon chili powder 1/4 to 1/2 teaspoon cayenne sea salt, to taste fresh ground black pepper, to taste 1/4 cup fresh parsley, chopped 1/4 cup soft goat cheese, crumbled (optional) Instructions: Rinse the quinoa and soak for 8 hours or overnight in 1 cup of water. In small bowl, whisk together the shallots, olive oil, tamari, balsamic vinegar, rice vinegar and Dijon mustard. Wipe the mushrooms with a damp cloth. Remove the stems and scrape out some of the membrane. Place the mushrooms in a shallow pan and pour the marinade over top. Toss to coat and sprinkle with salt. Let sit for about 20 minutes, flipping the mushrooms occasionally to distribute the marinade. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. While the mushrooms are marinating, bring the quinoa to a boil in a small saucepan. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes to cool before fluffing with a fork. Stir in the sun-dried tomatoes, chilies, chili powder, cayenne, salt, black pepper, parsley and goat cheese if using. Preheat a broiler and transfer the mushrooms to a broiling pan. Place the mushrooms under the broiler on the top rack of the oven, leaving the door slightly ajar. Broil for about 10 minutes or until the mushrooms have softened and begin to release their juices. Transfer the mushrooms to plates and spoon a generous portion of the quinoa mixture over top. Serve open faced or as a sandwich. Makes 2 servings

Other mushroom dishes from Lisa's Vegetarian Kitchen:
Curried Black-Eyed Peas with Dried Mushrooms
Mushroom Cheddar Cheese Toasts
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Mushroom Nut Loaf in Puff Pastry