Hi every body. Hope everyone had a great weekend. I had two of my best friends come in to visit this weekend. We hadn’t seen each other since June for Sarah’s wedding and it had been entirely too long. Thanks to both of them for making the drive! I know it can be a slow, long drive. We spent the weekend eating deliciously salty, not the healthiest food and I personally enjoyed every minute of it. Except now my stomach may hate me. This week my goal is more veggies and less salt which is quite the opposite of this past weekend. Just want to point out all three of us are dietitians. See it is OK to have a splurge every so often. Even we do it! Below is the breakfast Amanda and I split on Sunday. It was a steak and eggs benedict with Parmesan hollandaise. Absolute heaven! Good thing we split it because I was stuffed after only half.
Since Alex and I moved in together I have implemented a meatless monday dinner rule in our house. It is just a simple way to get more veggies and explore with alternative protein foods. Tonight’s dinner highlighted quinoa, pronounced keen-wah. Though I love the football commercial where they pronounce it Key-no. I die everytime I watch that commercial. ugh kills me. Quinoa is a wonderful grain. It is gluten free, packed with vitamins and minerals, considered an anti-inflammatory food and a complete protein. It is a great alternative to rice or wheat products such as cous cous. I used quinoa to make an Italian stuffing for some mushroom caps. This would be great to scale down to an appetizer size by stuffing it into small button mushroom caps instead of large portabella caps. Just a thought!
I started by putting 1 cup water, 1/2 cup quinoa, 1/2 tsp garlic powder, a pinch of red pepper flakes and a pinch of salt into a pot and cooking according the the quinoa’s package directions.
Once it was cooked I mixed in chopped up sun dried tomatoes, basil, olive oil, a little more salt and gave it a mix before adding in some goat cheese. After stirring in the goat cheese well I spooned the mixture into the portabella caps. At this point I covered it with plastic wrap and shoved it in the fridge. I prepped it early while Alex was running because tonight was my first night back at Zumba. Late last week Alex and I joined our local YMCA with my sister and tonight I gave a class a go. I had high expectations as, if you remember, I loved my zumba instructor at my home gym. Unfortunately this class did not live up to my expectations. My search for a new zumba class continues.
Around 7-715 I had Alex preheat the oven and then throw the mushrooms in for about 15-20 minutes to cook. First tag teamed dinner was a success other than him leaving them in a little long. A couple of the sun-dried tomatoes got a little burnt but we could pull them off and it was perfect.
We served our mushroom caps with a simple side salad. I am loving on Ranch dressing right now. Cannot get enough. Yum!
According to Alex, this meal was good. Not his favorite Meatless Monday meal but I enjoyed it immensely. I could have eaten another one but wanted to save room for some pumpkin ice cream which I am savoring slowly as I write. MMMM to all things pumpkin.
Italian Quinoa Stuffed Portbelaas (serves 4-5)
5 portabello caps (I grabbed two packages at TJs)
1/2 C dry quinoa
1 C water
1/2 tsp garlic powder
pinch red pepper flakes and salt
1/2 C chopped sun dried tomatoes
2 Tbsp thinly sliced basil leaves
1 tbsp extra virgin olive oil
2-3 ounces goat cheese (crumbles would work better than a log like I used)
1. Preheat oven to 400 F. Combine water, quinoa, garlic powder, red pepper flakes and salt in a small pot. Cook according to quinoa package directions
2. Once quinoa is cooked, add in sun dried tomatoes, olive oil and basil. Stir well to combine.
3. Add in goat cheese and mix well.
4. Spoon mixture into the mushroom caps
5. Bake 15-20 minutes until the quinoa mixture is heated through and portabellas are warm and soft.
What is your favorite way to stuff mushrooms?