Stuffed Portobello Mushrooms

It's finally starting to feel like summer, with the sun shining and the summer markets in full swing. This year, we made a pledge to try and purchase one thing each week at the market that we had never cooked before. So last week rather than go for the crimini mushrooms I usually get, I grabbed a couple of Portobello's. This recipe is what I came up with to cook them, and I think it's a keeper.

Reebs' Stuffed Portobello Mushrooms

- 2 Portobello Mushrooms

- 2 shallots

- 3/4 cup quinoa, rinsed and drained

- 1 1/2 cups vegetable broth

- 6-8 cherry tomatoes, chopped

- 1-2 cloves garlic, chopped

- bunch of spinach and/or kale, chopped

- feta cheese

First off, prepare the quinoa. I prepared mine using a recipe for Quinoa with Shallots from my new Mark Bittman cookbook.

1 - Heat two tbsp's olive oil in a skillet with lid over medium-high heat. When hot, add shallots, sprinkle with salt and pepper, and cook, stirring occasionally about 3 minutes.

2 - Add the quinoa and stir; when grains start popping and toasting, add stock and bring to a boil. Stir one last time, cover and reduce heat to low. Cook undisturbed for 15 minutes.

3 - Uncover and test for doneness. If the kernels are still hard, make sure there's enough liquid to cover bottom of the pan, cover and cook another 5 minutes.

Once that was done, I put it aside and started working on the rest of the filling. First off, prepare the mushrooms. I wipe mine down with a damp paper towel, that way they don't get too wet. Remove the stems and chop for the filling. I scraped the gills out, this is totally a personal preference, really I just wanted to make more room for the filling.

For the Filling:

Heat a tbsp of olive oil in pan, sautee garlic, mushroom stems, and tomatoes until they start to soften. Add greens and continue to cook until greens are wilted. Stir in enough quinoa to make enough filling for the portobello's. Season with salt and pepper. Spoon filling over portobello's, making a large mound on each mushroom. Sprinkle with feta cheese.

Bake in 350 F oven for 20-25 minutes, until feta is starting to brown.

Serve with a light salad.