I love portabello mushrooms. The lend themselves so well to stuffing, grilling and slicing up to use for “meat” (fajitas, stroganoff, bourguignon) I found this recipe on Greatist and it looked really good!
I actually had all the ingredients on hand so I knew I had to make it (I love it when that happens).
I made a few modifications to the original recipe… adding onion, garlic and some spices.
Quinoa and Sweet Potato Stuffed Mushrooms
2 sweet potatoes, cut into 1/2-inch cubes
2 cups spinach
1/2 large onion, chopped
3 cloves garlic, minced
1 cups cooked quinoa
1 tsp greek seasoning (I use mccormick)
4 portobello mushroom caps, wiped clean
Heat oven to 450 degrees and line a rimmed baking sheet with foil.
In a skillet saute onions and garlic with olive oil until tender and fragrant.
Toss sweet potatoes with oil and salt and pepper to taste on the baking sheet.
Bake for 30 to 40 minutes, flipping halfway through, until pieces are golden brown and cooked through.
Just before the sweet potatoes are done cooking, remove sheet from oven and add spinach on top. Place back in oven for the last 2 to 3 minutes. Once spinach has wilted, remove pan from oven and cool until veggies are cool enough to handle.
Lower oven to 400.
In a medium bowl, mix quinoa, onions, garlic, sweet potatoes, and greens. Season with salt and pepper. Set aside.
Brush both sides of mushrooms with olive oil, and place gills up on the baking sheet. Place in oven for 10-12 minutes, until tender and juice. Remove from oven and drain the caps.
Spoon quinoa and sweet potato mixture into caps, mounding slightly in the center. Sprinkle with salt and pepper, and bake for 10-15 minutes, until everything is heated through.
I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!