Corn, Carrot, and Quinoa Stuffed ‘Bello’s

For those who have read this blog for some time, you’ve probably noted my affinity for portobello mushrooms.  Grilled, broiled, stewed or sautéed, I love the meaty texture they add to any dish.

They just add another dimension to my food that is completely mouthwatering.  So it’s no surprise that I have yet another portobello mushroom dish to share with you.

Some of you may recall my arrabiata-inspired pasta sauce from 2 weeks ago.  This had been occupying my freezer these past couple of weeks and I decided it needed to see the light of day again.

Then I looked in my pantry and found my quinoa lurking in the background

The roomie, who claimed he didn’t “like” portobello mushrooms changed his tune pretty quickly after one bite.  You will too, if you share his opinions.  So go ahead, reach for those pantry items that are begging to be used and create something gorgeous. You will thank me later

Now back to my smoothie and Oscar red carpet coverage

Corn and Carrot Quinoa Stuffed ‘Bellos

Makes 2

2 large portobello mushrooms

2 tsp olive oil, divided

¼ c. quinoa, rinsed

½ c. water

1 clove garlic, minced

2 medium carrots, diced

1/3 c. corn

¼ c. Arrabiata or piquant tomato sauce(you could use bottled/whatever you have on hand)

Fresh parmesan cheese (optional)

Salt and pepper to taste

Directions

Preheat oven to 375 F

In a small pot bring quinoa and water to a boil, reduce heat, cover and simmer until liquid absorbed. Set aside.

In a small sauté pan heat 1 tsp oil and add in garlic, stir for 30 seconds until fragrant, add in carrots and cook for 5 minutes.  Add in corn along with 1 tbsp liquid (if using canned) or use water, simmer until all liquid absorbed then add in sauce.  Mix until well combined, add in quinoa, season with salt and pepper.  Remove from heat.

Remove the stem and gills from your mushrooms, brush with remaining olive oil and top with mixture Grate a bit of parmesan cheese on top if desired.  Place on a baking sheet and bake for 20 minutes.

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