DSC_0059

Roasted Portabellas with Asparagus and Roasted Tomatoes

Hearty portabella caps topped with roasted tomatoes, asparagus and mozzarella baked until golden brown served with warm quinoa and spinach. 
Difficulty: Medium
Time: 35-40 Minutes
This dish is Gluten-Free & Vegetarian

ABOUT THE DISH

Quinoa is closely related to many cereal grains but is much higher in protein.  In fact quinoa is a complete protein which means it contains an adequate source of all 9 of the essential amino acids that are necessary in our diets.

Quinoa is cooked similarly to rice and can also be popped like popcorn, you just have to keep a close eye on it so it doesn’t burn.

Ingredients
Quinoa
Portabella mushrooms
Garlic
Spinach
Asparagus
Vegetable Broth Base
Roasted tomatoes
Mozzarella cheese

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Roast To cook food with dry heat in an oven or over a fire.
Simmer To stew gently below or just at boiling point.

What you need

Medium pot with lid

Medium sauté pan

Foil lined sheet pan

Cooking Instructions

DSC_0048
Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Pre heat oven to 425ºF. Wash and dry all produce well. Wipe the portabella caps off with a paper towel. Clean the underside of the mushrooms by following the Chefs Tip. Bias slice the asparagus into 1” long pieces. Grate the mozzarella cheese. Mince the garlic. Mix the vegetable broth base with 1 cup of warm water to dissolve.

DSC_0054
Step 2: COOK THE QUINOA

In a small pot add the quinoa and vegetable broth. Bring to a boil, cover and reduce to a simmer. Cook for 15-20 minutes until the liquid has been absorbed and quinoa is soft. Fold in the spinach, remove from heat and keep covered. While the quinoa is cooking move on to, top the mushrooms, step #3.

DSC_0051
Step 3: TOP THE MUSHROOMS

Divide the roasted tomatoes between the mushroom caps. Divide the minced garlic between the mushroom caps. Divide the shredded mozzarella between the mushroom caps.

DSC_0066
Step 4: ROAST THE MUSHROOMS

Place the mushrooms on a foil lined sheet pan. Drizzle with 2 Tbsp. of oil equally over the mushrooms. Place in the oven and roast for 20 minutes. Then equally place asparagus on top of each mushroom cap. place back in the oven for an additional 10 minutes.

DSC_0059
Step 5: PLATE YOUR DISH

Serve the roasted mushrooms and quinoa family style. Enjoy!

DSC_0047
Step 6: CHEF's TIP: Cleaning mushrooms

When using large mushroom caps its always a good idea to remove the “gills” before cooking them. If not removed they tend to become soft and mushy. So by using a spoon and lightly scraping the underside of the mushroom cap you can easily remove the “gills”.