I have this lazy habit of turning appetizers into meals by simply plopping them down on a bed of arugula.
In my defence, this is one hearty appetizer!
Read on for the recipe....
Quinoa & Blue Cheese Stuffed Portobellos with Tomato-Shallot Vinaigrette
2 tbsp minced shallots
1⁄4 tsp each coarse salt
and fresh cracked pepper
2 tsp maple syrup
1 tbsp lemon juice
2 tbsp white wine vinegar
1⁄4 cup extra virgin olive oil
1⁄2 cup finely diced tomatoes
1 cup vegetable broth
1⁄2 cup quinoa
2 tbsp olive oil
1⁄4 cup finely minced shallots
1 clove garlic, minced
1⁄2 tsp each salt and fresh cracked pepper
2 tbsp chopped fresh mint
1⁄2 cup crumbled gorgonzola (or another cheese of your choice!)
6 medium portobello mushrooms, stems removed
4 cups arugula or watercress
1. In bowl, whisk together shallots, salt, pepper, maple syrup, lemon juice and white wine vinegar. Slowly pour in oil, whisking constantly, until combined. Stir in tomatoes. Set aside.
2. Preheat oven to 350 degree. In a small saucepan, bring vegetable broth to boil over medium-high heat. Stir in quinoa and bring to simmer; cover, reduce heat to low and cook for 15 minutes or until all of the liquid has been absorbed. Remove from heat, leave covered, and let sit for 15 minutes.
3. In skillet, heat oil over medium-high heat. Cook shallots until tender, about 3 minutes. Stir in garlic and cook 1 minute. Remove from heat. Stir in cooked quinoa, salt, pepper, parsley and mint. Sprinkle in crumbled gorgonzola.
4. Brush mushrooms with olive oil. Set mushrooms, gill-side down, on a grill pan (or frying pan) over medium heat. Grill for 2 minutes. Then transfer to rimmed baking sheet gill-side up. Divide filling over each mushroom cap. Bake in oven for approximately 30 minutes, until the mushrooms are tender and the cheese starts melting.
5. Divide arugula over 4 plates. Top with stuffed portobellos and spoon tomatoshallot vinaigrette over each just before serving.