Dedicated to your New Year’s resolutions to eat healthy? Well, there’s no shortage of wholesome recipes brimming with greens and grains lighting up the Internet right now to help show you the way. Just type in “kale and quinoa” into Google and about three and a half million entries pop up.
Geeze, I hope these Quinoa & Kale Stuffed Portobello Mushrooms don’t fall to the bottom of that list. I might just have to say a prayer to the search engine gods. (If only Google could taste-test them all and rank them accordingly. Now, wouldn’t that be swell?)
Actually, I’m pretty sure these would get their blessings. These stuffed mushrooms taste heavenly (ahem) and are quick and easy to make (amen!). While the mushrooms are roasting in the oven, a simple one-pot quinoa and kale pilaf is cooking on the stovetop.
Seasonings are simple; just a bit of lemon juice and zest, goat cheese and a handful of walnuts. The tangy goat cheese does a fabulous job of binding the filling mixture. It’s simple, but effective. Once the mushrooms are tender and the filling is put together, simply mound the mushrooms with the filling, top them off with a few more morsels of cheese and walnuts and brown under the broiler for a few minutes.
These are so good, they’ll make sticking to your resolution pretty darn easy. And, whether you’re a resolution-maker or not, being devoted to eating a bit less indulgently seems like a good idea. I think these stuffed mushrooms are as satisfying as any hearty, meaty main any day. Praise be!
Quinoa & Kale Stuffed Portobello Mushrooms
If your quinoa is pre-washed you can skip washing and drying in step 2.
- 8 Portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
- 4 tablespoons extra-virgin olive
- Kosher salt and freshly ground black pepper
- 1 cup quinoa
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 cup water
- 1 bunch Tuscan kale, stemmed, washed and chopped (8 cups chopped)
- 6 ounces goat cheese, crumbled (about 1½ cups)
- Zest from 1 lemon and 2 teaspoons lemon juice
- 1 cup walnuts, toasted and roughly chopped
- Adjust oven rack to upper-middle position, place rimmed baking sheet on rack and heat oven to 400°F. Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoon salt. Place caps, gill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown around edges, 8 to 12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes longer. Remove mushrooms from oven. Set oven temperature to broil.
- Meanwhile, place quinoa in a fine mesh strainer and rinse under cold water. Dry the quinoa in a clean dishtowel. Toast the quinoa in a saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
- Reduce heat to medium and add remaining oil and onions to empty saucepan and cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Increase heat to medium-high, stir in water, quinoa and 1 teaspoon salt and bring to simmer. Cover, reduce heat to low, and simmer for 5 minutes. Remove lid and place the kale on top and re-cover. Simmer until the quinoa grains are tender and kale is tender, another 15 minutes, stirring halfway through. Remove from heat and allow to steam for 5 more minutes.
- Stir half of the goat cheese and half of the walnuts, lemon juice and lemon zest into the quinoa mixture together. Season with salt and pepper.
- Flip caps, grill-side up, and distribute filling evenly among mushroom caps (about 1/3 to ½ cups per cap). Top each with remaining goat cheese and walnuts. Return mushrooms to oven and cook until heated through and cheese and nuts are golden brown, 3 to 5 minutes. Serve.