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

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.

Medium pot with lid

Medium sauté pan

Foil lined sheet pan

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.

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.

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.

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.

Step 5: PLATE YOUR DISH

Serve the roasted mushrooms and quinoa family style. Enjoy!

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”.