Stuffed Portabellas and Sautéed Asparagus

Wow, it is cold, cold, cold today. I am bundled up in my house because Chris and I refuse to turn the heat on in October. It’s nice to not have to worry about A/C or heat bills for a few months and besides it’s nothing that a warm sweater and soy latte can’t fix 😉 I have no problem giving up coffee in the summer, but as soon as the cool weather rolls in I am excessively drawn to the nearest coffee shop. It’s so nice to hold a cup of steaming latte goodness that makes me feel all warm and fuzzy inside with each sip.

Ok, enough about the coffee. You came for a recipe and I am going to give you one!

Like most mushrooms, I love portabellas. They offer a little more than your standard mushroom. They are larger and meatier than other mushrooms so they are a great meat replacement in a sandwich or as the main course. In this case, I chose to stuff them for a warm, filling, and healthy meal. Since the stuffed mushrooms are the main of this meal, the sautéed asparagus was a nice, light accompaniment.

Stuffed Portabellas and Sautéed Asparagus

Ingredients:
4 portabella mushroom caps
1 cup quinoa
2 roasted red peppers, diced
3 carrots, diced
1 green pepper, diced
2 Tbsp garlic, minced
1/4 cup Trader Joe’s Eggplant Garlic Spread
pasta sauce of choice
salt and pepper
1 bunch asparagus
olive oil
balsamic vinegar
1/4 cup nutritional yeast

Directions:
1. Cook quinoa according to package and set aside.
2. Sauté carrots, peppers, and garlic in 1 Tbsp olive oil and a pinch of salt and pepper.
3. While veggies are cooking, remove stems from mushroom caps and use a spoon to clean gills from mushroom, creating a space to be filled.
4. Once veggies have softened, add them to the cooked quinoa along with the nutritional yeast, eggplant spread and pasta sauce. Add only enough pasta sauce to cover quinoa mixture.
5. Mound spoonfulls of the mixture into the mushrooms. Pack down slightly.
6. Place mushrooms in a baking dish and bake in a 375F oven for 30 minutes.
7. While mushrooms are baking, prepare your asparagus. Remove ends and sauté the asparagus along with 1 Tbsp olive oil, 1 tsp balsamic vinegar, garlic, salt and pepper until tender.
8. Plate up and enjoy!

If you are a mushroom fan, you will love these. The eggplant spread can be omitted if you can’t find it, but if you can I recommend using it. It adds a great flavor to the quinoa mixture. It completely transforms your normal pasta sauce and gives it a special kick. You could also substitute rice for the quinoa, but I like the texture that the quinoa brings to the stuffed mushrooms. These were so filling and good. The only change I would make next time is maybe trying to marinate the mushrooms before stuffing them. I think it would bring even more flavor to the dish. However, it was very good as is. The asparagus was incredible. I loved the olive oil/balsamic combo. I will definitely make these again and I hope you enjoy them too 🙂

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