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An easy mid-week dinner or make it for a Meatless Monday.
4 portobello muchrooms, stemmed, cleaned of gills and lightly oiled with olive oil
1 1/2 T olive oil
1/4 cup red onion chopped
1/4 cup chopped prosciutto, optional
small handfull of chopped spinach
1 cup cooked quinoa
3 T prepared pesto
1/3 cup chopped sundried tomatoes in oil, drained
1/4 cup shredded Mozzarella and Parmesan, mixed
Kosher salt and freshly ground black pepper
Par bake or par grill the mushrooms: bake at 350 degrees for 10 minutes or on medium high heat for 6-8 minutes. Remove and cool.
In a small saute pan, heat olive oil over medium high heat and add onion and prosciutto, if using. Sauté for 5 minutes until lightly browned. Add spinach, stir and take off heat
In a medium bowl combine quinoa, pesto, tomatoes and cheese. Mix and add onion mixture and stir to combine. Stuff mushrooms and place in baking dish and bake at 350 degrees for 10 minutes or until heated through. Top with more cheese and micro greens or chopped arugula.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927