Quinoa Stuffed Portobello (Dill Olive Oil)

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When you stuff a meaty portobello with gluten free grains, greens and protein, you get a satisfying main dish for veggie eaters.

Quinoa Stuffed Portobello

1. Quinoa. Cook 1/2 cup per directions but use 1/2 water and 1/2 low salt veggie broth.

2. Roast Portobello. Remove stems and scrape the inside. Roast in 400 degree oven until fork tender (about 20 minutes).

3. Make filling:

  • Caramelize some chopped onion in enfuso dill infused olive oil (chop the Portobello stems and add for extra flavor)

  • Add a can of rinsed canellini white beans

  • Add LOTS of chopped greens (spinach and/or arugula) and cook until wilted

  • Remove from heat, and stir in the quinoa.

  • Stir in finely grated Parmesan cheese (a little or a lot depending on your cheesy needs)

4. Stuff. Mound filling onto portobello and top with more Parmesan cheese

5. Bake. Return to 375 degree oven for 8-10 minutes until cheese is brown and bubbly.

With a spring mix salad on the side, you have a complete meal .
We love the dill and mushroom together!