Quinoa is one of the best sources of protein you can find in a grain and it’s one of my go-to grains for sure. Plus, it’s quick and easy to make, and has a slightly nutty flavor that makes it the perfect base for a variety of dishes. It’s perfect in this dish with some simple sautéed vegetables and lightly draped with fontina cheese.
1/4 cup quinoa
1/2 cup water
1 portobello mushroom cap
2 tablespoons extra virgin olive oil, divided
1/2 onion, thinly sliced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
2 cups fresh spinach
2 tablespoons freshly grated Parmigiano-Reggiano
2 ounces fontina cheese, sliced
1. Preheat oven to 375°F.
2. In a small saucepan, bring quinoa and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done.
3. Brush mushroom with 1 tablespoon olive oil and place on a baking sheet, underside down. Roast for about 10 minutes, until lightly golden brown. Remove and set aside.
4. Meanwhile, heat remaining tablespoon olive oil in a medium sauté pan over medium heat. Add onion and cook for 5 minutes, until soft. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add spinach and cook until just wilted. Remove and add to quinoa. Stir in Parmigiano-Reggiano. Toss to combine.
5. Turn mushroom over and place filling into cavity of mushroom and top with fontina cheese. Turn oven to broil and cook until cheese starts to melt, about 3 minutes. Serve warm.