Gluten Free Stuffed Portobello Mushroom on Parmesan Creamed Spinach

by | Featured, Recipes

I love stuffed mushrooms, but since they are often served as an appetizer, often full of calories, I wanted to created a high protein stuffed, vegetarian mushroom that could be dinner, and this is what I came up with. Funny how the inspiration comes about…

I have now served this recipe to my own family, another group of five, and then another group of four, and they all loved it! I highly recommend this gluten free vegetarian meal for you and your loved ones! There is something about the decadent-tasting creamed spinach as the base for the stuffed mushroom… this meal is incredible! Between the quinoa, portobello mushroom, kale, parmesan and spinach, this meal is full of protein and nutrition.Try it for yourself and let me know what you think.

Gluten Free Stuffed Portobello Mushroom 

Ingredients:

2 tsp Avocado or Olive Oil

1/2 cup Quinoa (rinsed)

1 cup Vegetable Stock

1 Sweet Onion diced

1 Red Bell Pepper diced

1 tsp Garlic (minced)

1 – 5 oz container Baby Kale

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1/2 tsp Turmeric

2 tbsp Gluten Free Steak Sauce

2 tbsp Gluten Free Worcestershire Sauce

6 medium or 4 large Portobello Mushrooms

3 oz Fresh Grated Parmesan

 

Parmesan Creamed Spinach

Ingredients:

2 tbsp Avocado or Olive Oil

2 tbsp Gluten Free All Purpose Flour Blend

1 1/2 – 2 cups Heavy Cream

5 oz Fresh Grated Parmesan

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1/4 tsp Nutmeg

16 oz Baby Spinach

Directions:

  1. Rinse quinoa in strainer under water. Add 1 tsp of avocado oil to a small sauce pan, add quinoa and simmer for 1 – 2 minutes, to release nutty flavor of quinoa, shaking pan periodically. Add vegetable stock to sauce pan and bring to boil. Once boiling, reduce heat to low, cover with lid and follow manufacturers directions.
  2. Preheat oven to 400 degrees.
  3. In large skillet, add 1 tsp avocado oil and sauté 1/2 sweet onion, bell pepper and a dash of salt for 5 – 6 minutes. Add garlic, kale, salt, pepper, Vedam’s Seasoning Blend, and turmeric, tossing to blend, and allow to simmer until kale is wilted.
  4. Add quinoa to skillet, stirring to blend, remove from heat and set aside.
  5. Using a clean paper towel, clean mushrooms, and using a small spoon, scrape the gills from the inside of the mushroom.
  6. In a small bowl, mix gluten free steak sauce, and Worcestershire Sauce, and brush onto both sides of mushrooms.
  7. Spoon equal amounts of quinoa mixture into portobellos,  and top with 3 oz of parmesan and place into preheated oven for 20 – 30 minutes.
  8. Using a large skillet, heat avocado oil and 1/2 onion with a dash of salt, and sauté onion for 5 minutes on medium high heat. Add gluten free all purpose flour blend to onion and continue to cook for another 2 minutes, stirring frequently.
  9. Reduce heat to low and slowly whisk in the heavy cream. Add salt, pepper, Vedam’s Seasoning Blend and Nutmeg to sauce and whisk to blend. Add spinach and toss to blend until spinach has wilted. Add a bit more cream if you desire this to be creamier.
  10. When ready to serve, place the Parmesan Cream Spinach on the plate, and top with Stuffed Portobello Mushroom and serve. ENJOY!

Gluten Free Stuffed Portobello Mushroom over Parmesan Creamed Spinach

Ingredients
  

  • 2 tsp Avocado or Olive Oil
  • 1/2 cup Quinoa rinsed
  • 1 cup Vegetable Stock
  • 1 Sweet Onion diced
  • 1 Red Bell Pepper diced
  • 1 tsp Garlic minced
  • 1 - 5 oz Baby Kale
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 1/2 tsp Turmeric
  • 2 tbsp Gluten Free Steak Sauce
  • 2 tbsp Gluten Free Worcestershire Sauce
  • 6 medium Portobello Mushrooms
  • 3 oz Fresh Grated Parmesan
  • 2 tbsp Avocado or Olive Oil
  • 2 tbsp Gluten Free All Purpose Flour Blend
  • 1 1/2 - 2 cups Heavy Cream
  • 5 oz Fresh Grated Parmesan
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 1/4 tsp Nutmeg
  • 16 oz Baby Spinach

Instructions
 

  • Rinse quinoa in strainer under water. Add 1 tsp of avocado oil to a small sauce pan, add quinoa and simmer for 1 - 2 minutes, to release nutty flavor of quinoa, shaking pan periodically. Add vegetable stock to sauce pan and bring to boil. Once boiling, reduce heat to low, cover with lid and follow manufacturers directions.
  • Preheat oven to 400 degrees.
  • In large skillet, add 1 tsp avocado oil and sauté 1/2 sweet onion, bell pepper and a dash of salt for 5 - 6 minutes. Add garlic, kale, salt, pepper, Vedam’s Seasoning Blend, and turmeric, tossing to blend, and allow to simmer until kale is wilted.
  • Add quinoa to skillet, stirring to blend, remove from heat and set aside.
  • Using a clean paper towel, clean mushrooms, and using a small spoon, scrape the gills from the inside of the mushroom.
  • In a small bowl, mix gluten free steak sauce, and Worcestershire Sauce, and brush onto both sides of mushrooms.
  • Spoon equal amounts of quinoa mixture into portobellos,  and top with 3 oz of parmesan and place into preheated oven for 20 - 30 minutes.
  • Using a large skillet, heat avocado oil and 1/2 onion with a dash of salt, and sauté onion for 5 minutes on medium high heat. Add gluten free all purpose flour blend to onion and continue to cook for another 2 minutes, stirring frequently.
  • Reduce heat to low and slowly whisk in the heavy cream. Add salt, pepper, Vedam’s Seasoning Blend and Nutmeg to sauce and whisk to blend. Add spinach and toss to blend until spinach has wilted. Add a bit more cream if you desire this to be creamier.
  • When ready to serve, place the Parmesan Cream Spinach on the plate, and top with Stuffed Portobello Mushroom and serve. ENJOY!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




logo

The Chefs

chef and daniel

Contact Us!

678.754.2438

Follow Us

Call Now ButtonBook A Chef