Quinoa and Spinach Stuffed Portobello Mushroom served with Saffron Sunchoke Puree, Roasted Baby Carrots, and drizzled with Balsamic reduction and Basil Oil
To celebrate Earth day, we present this Quinoa and Spinach Stuffed Portobello mushroom. The dish has a lot of moving parts. But, the end result is a happy belly and a happy mother Earth. A lot of people poo poo vegan food because they don’t understand the possibilities. Cooking vegan or plant based can be anything but boring. By limiting your palate, you can be more creative. What sounds more boring: a steak and a potato or Quinoa and Spinach Stuffed Portobello? The plant world offers more textures, colors, and flavors. Why not explore?
This is a multi step dinner. There are a lot of moving parts. I suggested serial tasking. While the sunchokes are boiling, you can roast the carrots and cook and assemble the mushrooms. You can make the quinoa, wilted spinach, and basil oil ahead of time. You could even buy a basil oil and thick balsamic to make your life easier.
Table of Contents
Quinoa and Spinach Stuffed Portobello is a superfood
Quinoa a superfood. Loaded with nutrients and is high in protein, it has 9 amino acids commonly found in meat protein, so it is a good substitute. Despite being one of the oldest grains around, it has only been popular in the states for a few decades. Now, it is ubiquitous. The fact that it is gluten free and vegan have made it a staple in many households, restaurants, and markets. And, the health effects are numerous.
Sunchokes are also a much overlooked vegetable. They are also known as jerusalem artichokes. Don’t let the name fool you, though, they are a root vegetable that look a lot like funky little potatoes. Loaded with nutrients and health benefits, sunchokes are high in iron, protein, and potassium. Studies show beneficial health effects, such as lowering cholesterol and reducing heart disease.
All told, this plate is nutritious, delicious, and a tad bit adventurous. Why bore yourself with something as mundane as a steak and potatoes, when you can have a colorful plate loaded with nutrients, flavors, and textures?
Quinoa and Spinach Stuffed Portobello Mushroom served with Saffron Sunchoke Puree, Roasted Baby Carrots, and drizzled with Balsamic reduction and Basil Oil
Ingredients
- 4 Large Portobello mushroom caps, stem removed
- 6 oz Baby spinach
- 1 cup diced sweet onion
- 1 Tbsp fresh chopped garlic
- 1 cup quinoa
- 2 cups water
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Olive oil for cooking
- For Sunchokes:
- 1 Lb Sunchokes (aka Jerusalem artichokes)
- 1/2 Lb Gold or white potatoes
- 6 or 7 strands Saffron (If you don't have saffron, substitute turmeric)
- 1/4 cup Coconut oil Or vegan butter spread
- 1 Tbsp chopped fresh thyme
- Salt and pepper to taste
- For Basil oil
- 1 cup fresh basil
- 1/2 cup fresh green onion (chives or scallions)
- 3 each garlic cloves
- 1/2 cup Olive oil
- Salt and pepper to taste
- 12 to 20 each Baby Carrots Depending on size and desired presentation
- Aged or thickened balsamic (available at specialty stores or make from scratch)
Instructions
- Make the Basil Oil: Bring a pot of salted water to a boil. Dip Basil and scallions in to make more pliable and make the color more vibrant. Cool under cold water or ice. Strain as much water as possible out.
- Chop the basil and scallion. Place in blender with garlic, oil, salt, and pepper. Blend on high speed until the mixture is a vibrant green. You could strain out the herbs after for a clean look. But, I like leaving the herbs in for this dish to give it body and texture. Put the oil in a squeeze bottle or something you can drizzle it with later.
- For the Sunchokes: Peel and cut the sunchokes and potatoes. Put in a pot of salted water. Bring to a boil. Boil until soft enough to break apart (about 10 to 15 minutes). Strain. Put in a food processor while hot. Puree. Scrape down the sides. Add in saffron, coconut oil, salt and pepper. Puree until smooth. Add in the Thyme, and adjust seasoning. Set aside to reheat at service time.
- For Portobellos: Toss mushrooms in Oil, salt, and pepper. Allow them to absorb oil. Then, either on a grille or in a large saute pan, sear the mushrooms, about 2 minutes on either side. They should be pliable, but not super soft.
- Make the quinoa: Heat oil over high heat in a sauce pot. Add in the onion and garlic, cook to translucent. Add in the quinoa, and stir to coat with oil. Add the cumin, then the water, salt, and pepper. Bring to a boil, then taper back to a simmer. Cook down 5 to 10 minutes until the quinoa grains are soft, but not breaking apart.
- Wilt the spinach: heat olive oil in a large saute pan. Toss in the spinach. Sprinkle in salt and pepper, and begin stirring the spinach. It will begin to wilt. When all the spinach is wet and wilty, remove from heat and strain out extra liquid.
- Fold the spinach and quinoa together, and stuff into the Mushrooms. Pt in a sheet pan to heat in the oven for service.
- Cook the carrots: Toss the baby carrots in olive oil, salt, and pepper. Place in a sheet pan and roast in a 400 degree preheated oven about 15 to 20 minutes until soft.
- Heat the stuffed portobellos about 8 to 10 minutes until hot. Reheat the sunchokes. When all items are hot, Plate the meal: make a base of the sunchoke puree. Balance the portobello on top or put it to the side. Prop the carrots against the mushroom. Then drizzle basil oil and balsamic over and around the plate. Serve immediately.