This should make enough filling for 4 Portobello Mushroom caps. The dressing is from Alex Guarnaschelli (food Network). She grilled Portobello Mushrooms then poured the dressing over top. Since I served the mushrooms as a entree not a side, I added the stuffing and topped with the dressing.
1 cup cooked quinoa
1 clove garlic, minced
1 small onion, minced
1 zucchini, chopped
¾ cup button mushrooms, chopped
¾ teaspoon thyme
½ teaspoon salt
pinch red pepper flakes
¼ cup raw pumpkin seeds or pine nuts
Rub dressing on Portabella mushrooms and drizzle on the inside. Let marinade while cooking stuffing.
Cook quinoa as directed, set aside. Heat olive oil in a medium sauté pan. Add minced onion and sauté until soft, add garlic, zucchini, mushrooms and spices.
Saute for 5-8 min. Add quinoa and seeds.
Stuff mushroom tops with filling, cook for 10-15 minutes or until heated through.
Top with dressing.
6 cloves garlic, unpeeled
3/4 cup extra-virgin olive oil (+ 2 T. oil for roasting garlic)
1/3 cup balsamic vinegar
1 Tablespoon Dijon mustard
In a small bowl, toss the garlic cloves with 2 tablespoons of olive oil and salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20-25 minutes.
In a medium bowl, whisk together the balsamic with the ¾ cup olive oil and mustard. Remove the garlic from oven. Squeeze the garlic pulp out from skins and whisk it vigorously into the dressing.