2009-04-09

Quinoa Recipe: Stuffed Portobello Mushrooms with Pine Nuts and Raisins

Quinoa stuffed mushrooms are gluten free and vegan
Quinoa stuffed portobello mushrooms are a lovely vegan nosh.


The stars are tuning their alignment in our favor. After eighteen months on the market (and more than once price reduction along the way) there are rumblings of a house sale. Negotiations are afoot. We are walking on Easter egg shells through the weekend. Monday will bring us definitive news. Send kind and generous thoughts to our buyer. Wish him luck with his bank.

We've been preparing for good news, sorting through books both old and new. Stripping away much of what we've accumulated since our last move. Lugging movies and art books and cookbooks off in recycled Whole Foods bags to the used book store in Santa Fe. Those things we carry.

Trading media for food.

We took the cash and bought wine, gluten-free flours, olive oil and boxes of tea. Not enough to last through May. On purpose.

We drove up to Abiquiu this week, driving by Georgia O'Keeffe's place, tucked back in the hills above the highway. We have never seen inside. We have never taken the tour. Steve said, It might be now or never. Call if you want to set up a time to see it. Who knows if we'll be back this way. We won't, I said, be back this way.

The drive home was quiet, the brown landscape on either side of us dusty with the gusts of spring wind. I thought about community. Belonging. Roots. The elusive sense of home I have never quite felt. She loved it here, I finally said. To her, this was home. And me. I thought I might, too. But I'm a tourist. Steve shrugged. I know he understands. He feels it, too. That gypsy restlessness to move on. That search for home.

When in truth, we carry it with us.

We introverts and artists. Yes, we may settle in for awhile and play house, plant a garden, move stones with muddy hands. But one eye is always on the horizon. Wondering what might be next. Knowing that what lies ahead will not, somehow, be here. Whatever home is we bring it with us in some unspoken place. So here we go again. Shedding old things.

The coyotes could care less.


Quinoa stuffing makes this mushroom a complete vegan meal.


Quinoa Stuffed Portobello Mushroom Recipe with Pine Nuts and Raisins


This is an easy make ahead gluten-free vegan side dish. Make quinoa in the rice cooker to save effort and time. Add tidbits of your favorite veggies or seasonings. My version is vegan, but if you enjoy cheese, add crumbles of goat cheese or sheep feta to the mix.

Ingredients:

1 large Portobello mushroom per person
Olive oil
Balsamic vinegar
Sea salt and ground pepper, to taste

For the stuffing:

Chopped fresh garlic, to taste
About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
A handful of yellow and red grape or cherry tomatoes, halved or quartered depending upon size
1 scallion (spring onion) per person, sliced
A sprinkle of raisins
A sprinkle of toasted pine nuts
Sea salt and ground pepper, to taste
Fresh chopped parsley, basil or mint

Instructions:

Preheat the oven to 350ºF. Lightly oil the bottom of a baking or gratin dish.

Gently clean off the mushroom caps; slice off the stems and using a sharp teaspoon carefully scrape out the gills. Place the caps in the baking dish. Drizzle with a scant amount of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper.

Pre-bake the mushrooms for about 15 minutes to soften a bit.

In a skillet, heat a little olive oil and toss in the garlic. Stir for a minute. Add in the cooked quinoa, tomatoes, scallions, raisins, pine nuts. Season to taste with sea salt and ground pepper. Stir to combine. Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat. Add in the fresh chopped herbs.

Stuff each mushroom cap. Bake in the oven for 15 to 20 minutes, till the mushroom cap is tender. Tent with foil to keep it moist.

You can also assemble these ahead of time, and refrigerate. Bake at 350 degrees F. for 30 minutes or more, as needed.

Cook time: 1 hour

Yield: Serves 1 per person

Recipe Source: glutenfreegoddess.blogspot.com

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30 comments:

  1. Yay. My fingers are still crossed for you - lemme know when I can uncross them! :)

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  2. My mother's family had wanderlust that you describe so well and I seemed to have had it until not too long ago. Sending your buyer lots of positive energy for a good outcome. The recipe sounds so delicious...

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  3. I would like two dozen of these to eat for lunch every day this month, please.

    Sending you good negotiation, lending, and home selling vibes!

    xoxo-
    Anna

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  4. I have yet to eat anything with Quinoa that I didn't love. I am sure this will keep the quinoa winning streak going!

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  5. I lived in Shiprock back in the early '80s. I traveled quite a bit through the Four Corners states and never saw a landscape I didn't love. But, I, like you, did not find it to be my home, but rather it was a brief sojourn in a lovely place. I would visit again at the drop of a hat. It's a funny thing to feel such a deep love and connection to the land, but not be able to put down roots.

    Good luck with your home sale!

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  6. I have been reading your blog for a couple of years now. Originally, I came just for the recipes and help with learning how to live gluten-free. Now, I come for the writing. You have a wonderful way with words.

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  7. This is a wonderful looking and sounding recipe, with 2 of my favorite ingredients.

    I hope that things go well with your potential move.

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  8. Karina
    I had given up on quinoa (I just couldn't understand why people got so enthusiastic about it) until I read your article on using a rice cooker, followed your instructions, and finally got excited about it, so thank you for that. Ironically, my interest in quinoa has coincided with a shortage of the product on our supermarket shelves... I will just have to stockpile it when it returns. Your mushroom combination is lovely and I find it goes very well with smoked fish too.

    Fingers crossed that your move goes through.
    Maeve

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  9. Can't go wrong with quinoa and mushroms! Good luck with the sale.

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  10. What a shockingly beautiful photograph of something that sounds really good. :)

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  11. simply gorgeous! i love quinoa and this idea is a perfect side for the bbq season this year.

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  12. Hello Holy Gorgeousness! That looks A-MAZING!

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  13. Anonymous09:54

    Sending you and the buyer a GIGANTIC mental 'SOLD' sign.

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  14. While the colors in the asparagus photo are lovely, I meant that comment for this photo!! oops...

    Anyway, the colors in this photo are magnificent!

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  15. moonwatcher16:01

    Yes, this looks andsounds quite yummy. Hope everything works out with the house transaction, too!

    best,

    moonwatcher

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  16. Karina, Your dish looks fab. I love the complimentary colors.

    Best wishes on your house sale. You give me hope that someone will come our way to purchase our home. Ours has been on the market for 8 months now. It has never taken this long for us.

    While our home is beautiful and we cannot feel to unhappy to be here...it is just time for us to go, to find something smaller. We are only two now.

    Thanks for all your fabulous postings. I am 8 months new to Celiac. Still struggling with weeding out that gluten culprit.

    Sending you good thoughts for your sale.

    Jessie

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  17. Anonymous11:36

    Keeping my fingers crossed for you. And my toes. Sooo hoping for you you can finally make your dream of moving west come true :-)

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  18. Wishing you success on the house
    I am headed off to try the recipe.

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  19. Stephanie21:21

    Many thanks for this delicious inspiration. Quinoa is permitted during Passover, and this is such a tasty way to make it. I skipped the portabellas, largely to save time, but had this under Roasted Cauliflower from Hungry Desi's site (plus some parsnips for sweetness), with a quick Raita.

    Wishing you the best on the sale of your home!

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  20. I've got to try this, it would be great in the baby bella caps I buy at our local health food store.

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  21. These sound great. I'm impressed with your perserverance. They look fab.

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  22. I tried these for the first time today. I wanted to make this an entree instead of a side, so I added ground turkey cooked in a little olive oil and onion when adding the quinoa & etc, to the pan. They were amazing! I think this stuffing will go well in tomatoes too.

    Thanks :)

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  23. hi there-
    i love the spiral handle fork that is shown in this quinoa dish. Do you know here you got it?
    thanks!!!

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  24. Thanks, everyone for your lovely comments. xox


    Chris- I found these at Cost Plus - World Market. But I think I've also spotted them at Bed Bath & Beyond.

    Karina

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  25. Guest11:16

    I made this with red quinoa, chopped almonds and dates, no scallions and it was delicious. Thanks for your recipe.

    Recent undefined:=-

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  26. Hey Karina,

    I was thinking that this would be a fab rosh hashana dish, especially because the holiday falls so early this year (ie, tomatoes are still tasty). But my one vegetarian claims she hates mushrooms. How would you alter the cooking/technique if you weren't stuffing the 'shrooms, if at all? I love that these are make-ahead! Thanks so much! And l'shana tova to you and your beautiful family!

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  27. Hi ~M! This stuffing would be delicious in any vegetable. You could stuff bell peppers, or even zucchini. Or bake it as a casserole- and if you can do cheese, adding cubes of feta would be fab. Thank you for your kind wishes, and l'shana tova to you and your family, too! xox

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  28. Hey Karina! I wanted to report back! I wanted to keep this dish dairy-free and nut-free, though serving the toasted pine nuts on the side would be an option for next time. My picky vegetarian hates most vegetables so I didn't stuff it...though I think this could be beautiful in an acorn squash or as a faux stuffing. To be honest, I didn't even think she'd like quinoa since she's a potatoes and Kraft mac&cheese girl. Because our oven was occupied, I actually didn't even bake it ... instead I used 1 cup quinoa (cooked it), a few scallions, 1 clove garlic (minced), several amazing yellow and grape tomatoes from the farmer's market, some olive oil, raisins, and some basil from the garden. And my picky eater had 2 servings, woo hoo; it's the first complete protein or whole grain/unprocessed food I've ever seen her eat! :) Thanks so much! I just had more for breakfast.

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  29. You're such an amazing writer, I love reading your entries! I'm so glad to have found your blog :) I can't wait to make this recipe, it looks delish!

    xo Natasha

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  30. we just made this (with a few revisions) and it was delicious!

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