We haven’t had snow this winter yet, and we are in the middle of January. Nevertheless, warm, hearty food is still in demand. Tonight I cooked up some stuffed Portobello mushrooms for my family. They were creamy (due to the spinach) and fit the bill just right.
This dish has three parts: the quinoa, the mushrooms, and the filling.
Extra virgin olive oil to sautee vegetables
1 leek, diced
1 carrot, peeled and diced small
1/2 cup quinoa
1 cup vegetable broth
sea salt, cumin, seaweed, black pepper, to taste
4 Portobello mushrooms, stems removed
A hefty drizzle of virgin olive oil
Sea salt, to taste
1 small sweet potato or yam, diced small
5 cloves of garlic, smashed
1 can pinto beans
1 bag frozen whole leaf spinach
1 tablespoon miso paste (I used South River Miso brand Danelion Leek Miso Paste)
sea salt and black pepper to taste
- Set the oven to 400 degrees. Rub down the Portobello mushrooms with olive oil and salt, and toss in the oven for about 12 minutes. Remove when done.
- While the mushrooms are softening, start the quinoa. In a saucepan over medium heat, sweat the leeks and carrots until soft. Add the quinoa and toast for about 2 minutes. Add enough broth to cover, and the seasonings. Drop the heat to low and simmer, covered, until quinoa is soft (about 15-20 minutes).
- Give a couple circles of oil and add sweet potato, cooking until it begins to soften. Add garlic and brown. Add beans, spinach, miso, and seasonings. Cook until spinach mixture is gooey; it will have a creamy texture.
- Spread the quinoa over the mushrooms. Add the spinach mixtures on top. Optional: top with some vegan cheese. Toss in the oven for 5-10 minutes. Serve hot.