Broccoli & Quinoa Stuffed Portobello Mushrooms

To fellow food lovers – Mark Twain once said, “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” My goal is to teach others the beauty and simplicity of cooking healthy, delicious food…mindful of cost, of course. From garden & grocery to stockpot, I think and breathe “I-can’t-wait-to-eat-that food! I want to share my passion with others and inspire them to cook and bake with vegetables and fruits. I always strive to promote healthy eating (with everything else in moderation), and I preach, “vegetables, vegetables, vegetables!”

While I can use fresh produce from my garden or my local farmer’s market in summer/fall, winter and early spring are always a challenge for fresh, local food in southeastern Wisconsin. I try to focus my meals on fruits and vegetables that are in season in the greater US during these months. So, you will see many recipes with a focus on seasonal produce in the up-coming months.

Broccoli & Quinoa Stuffed Portobello Mushrooms (8 servings)

Ingredients:

• 2 cups of cooked quinoa
• 3 cups broccoli florets, steamed
• 2 medium garlic cloves
• ½ cup parsley
• ¼ cup parmesan cheese (extra for garnish, if desired)
• 1 Tbsp lemon juice
• 3 Tbsp olive oil
• ½ cup vegetable stock
• 8 Portobello mushrooms, stems removed
• ½ cup feta cheese

Directions:

• Preheat oven to 375° F. Cut steamed broccoli florets into small ½-inch pieces. Mix half of the broccoli pieces with prepared quinoa.  Set aside.
• In a food processor, blend remaining broccoli, parsley, garlic, parmesan cheese, lemon juice, olive oil, and vegetable stock to make a ‘pesto’. Add ‘pesto’ mixture to broccoli and quinoa. Mix well.
• Stuff mushrooms with a hearty amount of the quinoa mixture. Top each mushroom with feta cheese.
• Bake for 15-20 minutes, or until golden brown.
• Use extra parsley for garnish, if desired.