Quinoa Stuffed Portobello Mushroom with White Wine sauce and Garlic Lemon Arugula


This quinoa stuffed mushroom recipe by 12th grader Jada Harris, from Lindblom Math and Science Academy in Chicago, Illinois, was the Regional winner in the 2018 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest. This year’s theme was “Go with Grains.”

 

Serves 6.

Mushroom Marinade

  • 2⁄3 cup light soy sauce
  • 2⁄3 cup sherry cooking wine
  • 1⁄2 cup garlic infused oil
  • 2 tablespoons rosemary, chopped
  • 6 portobello mushrooms

 

Quinoa

  • 1 1/2 whole butternut squashes, small dice
  • 3 Asian pears, small dice
  • 3 cobs of corn
  • garlic oil
  • 1 1/2 cups white quinoa
  • 3 cups vegetable stock
  • 1 tablespoon salt
  • 1 tablespoon pepper

 

White Wine Sauce

  • 4 tablespoons clarified butter, melted
  • 4 tablespoons all-purpose flour
  • 1 1⁄3 cup vegetable stock
  • 2 1⁄2 tablespoons white wine
  • 1 tablespoon salt
  • 1 tablespoon pepper

 

Garlic Lemon Arugula

  • 2⁄3 cup arugula
  • 1⁄2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic oil

 

1. In a large bowl, combine soy sauce, white wine and rosemary. Whisk until combined. Then, slowly add in the garlic oil and whisk until combined. Next, put mushrooms into marinade. Marinate for 25 minutes.

2. After mushrooms are marinated, grill mushrooms. Grill top of the mushrooms first for 3 minutes. Grill other side for an additional 3 minutes. Place in oven to keep from cooling down.

3. Preheat oven to 450. On a half sheet pan, spread the squash, pear, and corn. Spray vegetables with garlic oil until coated.  Season with Salt and Pepper. Place in the oven for 20 minutes.

4. In a medium sized pot, add the quinoa and vegetable stock on medium- high heat. Bring to a boil. When brought to a boil, turn down to a simmer. Simmer for 10 minutes or until liquid has been soaked into quinoa.

5. After quinoa and vegetables are finished, combine them together. Season to taste with salt and pepper.

6. In a small bowl combine the clarified butter and the flour to create a quick roux. In a medium skillet, heat up the vegetable stock. When hot, add in roux little at a time and whisk until the stock begins to thicken up. Add in the white wine and whisk. Add more of the roux in the sauce if needed. Season to taste with salt and pepper.

7. In a small bowl add the arugula, salt, and lemon juice. Toss until coated. Lastly, add the garlic oil and toss until coated.

8. On a plate, pour the white wine sauce on the center of the plate like a pool, then place the grilled mushroom on top of the sauce. With a wooden spoon, place the quinoa mixture on top of the mushroom. Lastly, add the arugula with lemon vinaigrette on top of the quinoa mixture.

 

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Nutrition Information

Quinoa Stuffed Portobello Mushroom with White Wine sauce and Garlic Lemon Arugula

Servings per Recipe: 6

Amount per Serving

Calories:  665

Calories from Fat:  342g

Total Fat:  38.1g

Saturated Fat:  9.1g

Cholesterol:  17mg

Sodium:  1982mg

Potassium:  1230mg

Carbohydrates:  58g

Dietary Fiber:  10.2g

Protein:  14.5g

Sugars:  11g

Calcium:  17%

Iron:  34%

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