Vintages-Superstar

Vegetarian Stuffed Portobellos with Tomato-Shallot Vinaigrette

A little kitchen prep ahead of time lets you wow ’em with minimal effort over the grill.

Ingredients

TOMATO-SHALLOT VINAIGRETTE

2 tbsp (30 mL) minced shallots
¼ 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 (30 mL) white wine vinegar
¼ cup (60 mL) extra virgin olive oil
½ cup (125 mL) finely diced cherry tomatoes

 

FILLING

1 cup (250 mL) vegetable broth
½ cup (125 mL) red quinoa
2 tbsp (30 mL) olive oil
¼ cup (60 mL) finely minced shallots
1 clove garlic, minced
½ tsp (2 mL) each salt and fresh cracked pepper
¼ cup (60 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh mint
½ cup (125 mL) crumbled chèvre
4 large portobello mushrooms, about 3½ inches (9 cm) in diameter, stems removed
4 cups (1 L) arugula or watercress

Directions

  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 barbecue 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 tomato-shallot vinaigrette over each just before serving.
 
Makes 4 servings
 
 
 
 

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