This is a super simple dinner, perfect for a quick weeknight meal. Start to finish – on the table in less than thirty minutes! Feel free to omit the cheese to make the meal vegan.
- quinoa (or grain of choice)
- portabella mushroom caps
- small onion, sliced
- goat cheese (1oz per mushroom cap)
- bread crumbs
- olive oil
- salt & pepper
Preheat oven to 325 degrees.
Prepare quinoa as recommended on the package.
While quinoa is cooking, sauté one small onion until soft and translucent.
Brush the mushroom caps with olive oil and season with salt & pepper.
Pop into the oven for 5 minutes, par cooking them.
Once the quinoa is done, add to the onion and stir to combine. Season with salt and pepper to taste.
Sprinkle in a small (<1 tbsp) amount of breadcrumbs into the quinoa and stir. This will help hold the mixture together as you transfer it into the mushroom caps.
Line the caps up on a baking sheet coated with non-stick spray. Evenly distribute the filling between the mushrooms until the caps are full. (Depending on the serving size on the grain you chose, you may have some left over.)
Top each mushroom with goat cheese, and place the baking sheet in the oven for 5-7 minutes or until the cheese starts to melt.
If you have a little bit more time, try roasting cherry tomatoes in the oven until they burst. Add to the top of each mushroom, and drizzle with balsamic glaze. Those two simple steps really enhance the flavor of the dish.