Stuffed Portobello Mushrooms

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.

Stuffed Portobello Mushrooms

olive oil

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 in preheated 350 degree oven for 10-15 minutes or until heated through.

Top with dressing.

Dressing:

6 cloves garlic, unpeeled

3/4 cup extra-virgin olive oil (+ 2 T. oil for roasting garlic)

salt

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 350 degrees oven.

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.