These flavor-packed mushrooms are ones you’ll want again and again. They are hearty and yummy! Thank you, Giada for this great recipe I have adapted below! The original used turkey sausage, but since we don’t include that in our diet any more, we used quinoa. Sauté cooked quinoa with egg whites so the quinoa will have more clump and substance. YUM. Unfortunately, M discovered he’s not a huge fan of gorgonzola cheese. Haha. For you gorgonzola-lovers, these are amazing. This was the first time we had stuffed portabello mushrooms and I don’t think we’ll be stopping now! There are so many things I could do and I can’t wait! But for this recipe, a thought we considered would be to try this with feta cheese. Or, perhaps just top with the gorgonzola instead of mixing it in to the filler as well. Food for thought! I hope you try them and enjoy!
What you need:
1/4 cup olive oil
1 cup cooked quinoa
3 egg whites
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons freshly chopped thyme leaves
2 tablespoons fresh chopped oregano leaves
3/4 cup plain bread crumbs
1 cup (4-ounces) Gorgonzola
1 teaspoon PDS, plus extra for seasoning
6 large portobello mushrooms, stems removed
What to do:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large skillet, spray with non-stick spray and heat over medium-high heat. Add the quinoa and egg whites. Cook, stirring frequently, until cooked through, about 3-5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1 teaspoon PDS. Stir until all ingredients are combined.
Brush the mushrooms on both sides with 1/4 cup olive oil and season with PDS. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the quinoa mixture and top with the remaining gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the gorgonzola starts to melt, about 5 to 7 minutes.
Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.