Quinoa- and Artichoke-Stuffed Mushrooms

  • Prep-time: / Ready In:
  • Makes 4 stuffed portobellos
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Prepare your taste buds for a good time! These mouthwatering stuffed mushrooms, are perfect for special occasions. The Mediterranean-style quinoa filling features earthy artichoke hearts (canned or frozen), bright shredded radishes, buttery pistachios, and tangy sun-dried tomatoes. You can grill the portobello mushrooms in a grill pan on your stove or directly on the grates of an outdoor grill over medium. (Just be sure to tent them with heavy-duty aluminum foil, if you use an outdoor grill.)  Once they’re perfectly tender, load ’em up with some filling and top it all off with a spoonful of creamy tofu-based lemon aïoli—you’ll have these beauties on the table in 30 minutes. Serve with toasted baguette slices to scoop up every bit of stuffing and a leafy green salad to round out the meal. 

Tip: To make this gluten-free, be sure to use gluten-free bread. 

For more inspiration, check out these tasty ideas:

By Ellen Boeke,

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Ingredients

  • 12.3-oz. package extra-firm silken-style tofu
  • ¼ cup lightly packed fresh parsley
  • 1 clove garlic
  • Pinch cayenne pepper
  • 2 tablespoons lemon juice
  • 2½ cups low-sodium vegetable broth
  • 1 cup tricolor quinoa
  • 1 cup chopped canned or frozen artichoke hearts
  • ½ cup shredded radishes
  • ⅓ cup roasted shelled pistachios, chopped
  • ¼ cup chopped sun-dried tomatoes (not oil-packed)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 5-inch fresh portobello mushrooms, stems and gills removed
  • ¼ cup sliced scallions
  • Freshly ground black pepper
  • 8 oz. whole grain baguette-style French bread, sliced and toasted (see tip, recipe intro)

Instructions

  • For aïoli, in a blender combine tofu, parsley, garlic, cayenne pepper, and lemon juice. Cover and blend until smooth and creamy. Chill before serving.
  • In a medium saucepan bring broth to boiling; stir in quinoa. Return to boiling; reduce heat. Cover and simmer 15 minutes or until most of the liquid is absorbed. Stir in the next five ingredients (through parsley); heat through. Keep warm.
  • Heat a grill pan over medium. Add mushrooms to hot pan; tent with foil or a domed lid, and grill 8 to 10 minutes or until tender, turning once. Remove from heat.
  • Place mushrooms, stemmed sides up, on serving plates. Spoon quinoa mixture into mushrooms. Spoon aïoli over mushrooms. (If necessary, thin sauce with a little water.) Sprinkle with scallions and pepper. Serve with toasted baguette slices. Store leftover aïoli in an airtight container in the refrigerator for up to 5 days.

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About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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