Quinoa Stuffed Balsamic Mushrooms
Flavorful Portobello Mushroom Caps Stuffed with Colorful Veggie Quinoa
We had a party this week. Well… not quite. It felt like one. Plates of beautifully stuffed portobello mushroom caps livened up our kitchen and the colorful veggies in the tender quinoa reminded me of a sprinkle of confetti.
Following the ever-popular theme of no food waste and “use what you have” in the refrigerator, I livened up cooked quinoa with bits of sweet potato, yellow corn, zucchini, a lonely Roma tomato and the most perfect yellow bell pepper. This was a great accompaniment to plump, baked portobello mushroom caps I was lucky enough to find this week.
To bring all these ingredients together, I opened up my box-full of Tastefully Simple products and decided to give their Onion Onion Seasoning and Seasoned Salt a try.
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Tastefully Simple Onion Onion Seasoning is a blend of onion, shallots, chives and sea salt for everyday cooking. I love topping my bake potato with this gem.
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Quinoa Stuffed Balsamic Mushrooms
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 6
Description
Flavorful portobello mushroom caps stuffed with colorful veggie quinoa.
Ingredients
For mushrooms
6 portobello mushrooms, stems removed and wiped clean
2 1/2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 teaspoon Tastefully Simple Seasoned Salt
For Quinoa
1 tablespoon olive oil
1/3 cup white onion, chopped
3/4 cup sweet potato, chopped in small pieces
1/2 cup yellow corn kernels
1/2 cup yellow or green bell pepper, chopped
1/2 cup zucchini, chopped
1 Roma tomato, chopped
1 teaspoon Tastefully Simple Onion Onion Seasoning
2 cups cooked quinoa
3/4 cup parmesan cheese, shredded
balsamic vinegar for drizzling
flat leaf parsley, chopped, for garnish
Instructions
Preheat oven to 400° F.
Whisk together 1 1/2 tablespoons oil and vinegar in a small bowl. Brush olive and oil mixture evenly over mushrooms.
Heat remaining oil in a large sauté pan over medium heat. Sear mushrooms round side down, sear for 1 minute. Flip, sear flat side for 1 minute. Season flat side of mushrooms with Tastefully Simple Seasoned Salt. Remove from heat and set aside.
For quinoa
Heat oil in a large pan over medium heat. Add onion and stir, cook until translucent. Add sweet potato and cook for 5 minutes, stirring frequently. Add remaining vegetables and cook for 3 minutes more. Season with Tastefully Simple Onion, Onion seasoning. Add quinoa, reduce heat to low, stir, cover and cook for 5 minutes.
Place mushroom tops on a baking sheet flat side up. Top with quinoa mixture and 1-2 tablespoons parmesan cheese. Bake for 7 minutes. Remove from oven. Drizzle with balsamic vinegar and garnish with parsley to serve.
Sponsored by Tastefully Simple.
