Feta and Almond Stuffed Portobello Mushrooms

I ripped this recipe out of a Real Simple magazine a while back, and finally made it for dinner last night. It was so good…even Matt, who generally does not prefer a vegetarian meal, really liked this!

I made some slight tweaks to the recipe to reduce the olive oil used and season it a little differently. Here’s my version that I’ll definitely make again!

1/2 cup quinoa*
1 minced garlic clove
1/3 cup chopped roasted almonds
4 scallions, thinly sliced, with white and green parts separated
salt and pepper
4 large portobello mushrooms, stems discarded and gills scraped (do not rinse under running water; use a wet paper towel to clean off)
2 Tbl. olive oil
2 oz. Feta cheese

Heat oven to 400° F. Put 1/4 cup quinoa, minced garlic, 1/2 cup water, and a dash of salt in a small saucepan; bring to a boil. Cover, and cook for 15 minutes or so, stirring every couple of minutes, until the quinoa is tender (you MAY need to add more water). Transfer to a medium bowl and let cool to room temperature.

Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes. If they fill with liquid, drain it off.

After the quinoa cools, stir in the almonds, scallion whites, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Feta cheese.

Dividing evenly, top the mushrooms with the quinoa mixture. Roast until warmed through, 2 to 4 minutes more.

Remove from oven and sprinkle with the scallion greens.

Pardon the pic…taken after I’d already had a couple of delicious bites! 🙂

*You could sub any small grain for this: bulgar, orzo pasta, even rice would work ok

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