Quinoa Stuffed Portobello Mushrooms

I love mushrooms in every shape or form and Portobello mushrooms rank pretty high on my favorite foods list. I love how versatile they are and how you can turn them into a filling, delicious, vegetarian meal with very little effort.  This recipe came about simply by checking the pantry and refrigerator. What started as a meal to get rid of a few extra vegetables, turned into an unforgettable dinner and inspired me to get back on this computer to write a short post.

While trying to come up with the finished recipe I decided to forgo the usual breadcrumbs as a binder and instead turned to Quinoa, which is quickly becoming one of my favorite grains to incorporate into recipes. By doing so, I was actually able to create a recipe which is not just vegetarian, but also gluten free. Served with a big salad on the side and bowl of watermelon this turned into a great meal that none of us will soon forget.

 
Quinoa Stuffed Portobello Mushrooms (Susi's Kochen und Backen Original)(Serves 4)(Printable Recipe)
Ingredients:4 Large Portobello Mushrooms1/2 cup Quinoa1 cup Vegetable Broth1 Tbsp. Olive Oil 1/2 Red Onion, diced4 cups Baby Spinach, rough chopped4 Tomatoes, seeded and diced1/2 cup Fresh Basil, chiffonade1/2 tsp. dried OreganoSalt and Pepper4 oz. Fresh Mozzarella, cubed1/4 cup Parmesan, grated
Preparation:Clean Portobello mushrooms by removing the stem and cleaning out the gills and gently wiping the mushroom tops. Chop the stems and reserve. 
Meanwhile bring 1/2 cup quinoa and 1 cup of vegetable broth to a boil in a small pot. Cover and simmer for 15 to 20 minutes, or until all the broth is absorbed. Take off the stove and cool to room temperature.
While the quinoa is cooking, heat 1 Tbsp. olive oil in a pan. Add the red onions, and cook until the onions begin to soften. Add the reserved chopped mushroom stems, spinach and tomatoes and saute until the spinach is wilted and the mixture is heated through. Season with oregano and salt and pepper to taste.  Add the basil and remove from the stove. Gently stir in the quinoa and let everything cool to room temperature. Once the mixture has cooled, fold in the cubed mozzarella.
Take the cleaned mushroom caps and brush them lightly all over with olive oil. Season the inside with salt and pepper. Divide the filling equally into each mushroom cap. Sprinkle each with Parmesan.
Grill for 15 minutes over medium heat or until the mozzarella starts melting and the mushrooms are heated through.Serve immediately.