Another recipe that is incredibly forgiving. Adapt the ingredients to suit your taste, more pesto if that is your favorite, or additional sun-dried tomatoes if you choose. Leave out the prosciutto for a vegetarian version.
Inspired by Bobby Flay
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4 large portobello mushrooms, stem and gills removed
2 tablespoons olive oil, for brushing mushrooms
Filling:
1 1/2 Tbs olive oil
1/4 cup chopped onion
1/4 cup chopped Porscuitto
1 cup prepared quinoa
3 Tbs prepared pesto
1/3 cup chopped sun-dried tomatoes in oil
1/4 cup grated Parmesan
Salt and Pepper to taste
additional Parmesan or grated mozzarella cheese for topping
Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with olive oil and set aside.
Place a medium saucepan over medium heat on the stove. Add the olive oil and heat. Sautee the chopped onion and proscuitto until the onion softens, about 3-5 minutes. Remove from heat and set aside.
In a medium bowl, add the quinoa. Add in the pesto, sun-dried tomatoes, and 1/4 cup Parmesan. Add the sauteed onions and prosciutto. Stir to combine. If mixture is too dry, add a teaspoon or two of the oil from the tomatoes, stir, then salt and pepper to taste.
Divide the quinoa mixture evenly into the cleaned mushrooms and top each one with a sprinkling of additional Parmesan ** or mozzarella.
Place prepared mushrooms onto the grill and cook until the filling is heated through and the cheese is melted, usually about 8 - 10 minutes. Remove from the grill and serve.
**Liv Life Note: For topping the mushrooms, choose whichever cheese you desire... Parmesan will end up a bit "crunchier" as it cooks and the mozzarella will become more "melty". Sometimes we like a combo of both!
