Quinoa-Stuffed Portobello Mushrooms with Fontina
Spinach and Strawberry Salad
Ingredients
- 3 large portobello mushroom caps, gills removed (see Note)
- 2 Tbsp olive oil, divided
- ¾ cup quinoa
- ½ cup chopped onion
- ½ zucchini, diced
- 1 cup grape tomatoes, halved
- ¾ cup freshly shredded fontina cheese
- 1 cup baby arugula (see Note)
Instructions
- Preheat oven to 450°F. Coat both sides of mushrooms with 1 Tbsp oil, and sprinkle with desired amount of salt and pepper; place, gills sides up, on a baking sheet. Bake 12 to 15 minutes or until mushrooms begin to brown.
- Cook quinoa according to package directions.
- Meanwhile, sauté onion and zucchini in 1 Tbsp hot oil in a large saucepan over medium-high heat until tender. Stir in quinoa and tomatoes; season with salt and pepper to taste.
- Spoon quinoa mixture into mushroom caps, and top with cheese. Bake 2 to 3 minutes or until cheese melts. Top mushrooms with arugula.
Side Dish Ingredients
- 2 Tbsp sliced almonds
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1½ tsp Dijon mustard
- 1½ tsp honey
- 1 (5-oz) pkg baby spinach
- 1 cup sliced strawberries
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Whisk together oil, vinegar, mustard, honey, and desired amount of salt and pepper in a large bowl.
- Add spinach, strawberries, and nuts; toss.
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