VEGETARIAN STUFFED PORTOBELLOS WITH TOMATO-SHALLOT VINAIGRETTE
By: Nicole Young
Use the grill to celebrate the season’s bounty. Summer in Ontario is all about soaking up every last second of sunshine and warmth. It’s also about making the most of the freshest produce we’ll get to see all year. The velvety “meaty” texture of grilled mushrooms is richly satisfying and full of umami—that savoury je ne sais quoi most often found in proteins. A little kitchen prep ahead of time lets you wow ‘em with minimal effort over the grill. Served with grilled flatbread, this casually elegant dish—with a bright, herby cherry tomato vinaigrette—is an ode to the season of plenty. The inclusion of protein-rich quinoa to classic stuffed portobellos makes these not only delicious, but a nutritious vegetarian meal, too. The tomato-shallot vinaigrette adds the perfect zest to this earthy dish.
2 tbsp (25 mL) minced shallots
1⁄4 tsp (1 mL) each coarse salt
and fresh cracked pepper
2 tsp (10 mL) maple syrup
1 tsp (5 mL) lemon zest
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) white wine vinegar
1⁄4 cup (50 mL) extra virgin olive oil
1⁄2 cup (125 mL) finely diced cherry tomatoes
1 cup (250 mL) vegetable broth
1⁄2 cup (125 mL) red quinoa
2 tbsp (25 mL) olive oil
1⁄4 cup (50 mL) finely minced shallots
1 clove garlic, minced
1⁄2 tsp (2 mL) each salt and
fresh cracked pepper
1⁄4 cup (50 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh mint
1⁄2 cup (125 mL) crumbled chevre
4 large portobello mushrooms,
about 3 1⁄2 inches (9 cm) in diameter,
4 cups (1 L) arugula or watercress
1. In bowl, whisk together shallots, salt, pepper, maple syrup, lemon zest, lemon juice and white wine vinegar. Slowly pour in oil, whisking constantly, until combined. Stir in tomatoes. Set aside.
2. In a small saucepan, bring vegetable broth to boil over medium-high heat. Stir in quinoa and bring to simmer; cover, reduce heat to low and cook for 15 minutes or until all of the liquid has been absorbed. Remove from heat, leave covered, and let sit for 15 minutes.
3. In skillet, heat oil over medium-high heat. Cook shallots until tender, about 3 minutes. Stir in garlic and cook 1 minute. Remove from heat. Stir in cooked quinoa, salt, pepper, parsley and mint. Sprinkle in crumbled chèvre.
4. Brush mushroom tops with 1 tbsp (15 mL) of the vinaigrette. Set mushrooms, gill-side down, on a greased grill over medium heat. Grill for 2 minutes. Transfer to rimmed baking sheet gill-side up. Divide filling over each mushroom cap. Return to barbeque and grill, covered, until the mushrooms are tender and the cheese starts melting, about 8 minutes. Remove with a metal spatula.
5. Divide arugula over 4 plates. Top with stuffed portobellos and spoon tomatoshallot vinaigrette over each just before serving.
Makes 4 servings