So much inspiration!
Last week I wasn’t to inspired for recipes, this week, I want to cook all the things.
Spring has finally come to the mid west and I think the population is thawing out as well. We generally jump out of our winter coats running as soon as we can after a really just awful winter. I’ve been opening my windows during the day and have been enjoying every second of it.
Spring is great because asparagus is back in season and I LOVE it. I only recently became addicted to the spring vegetable but I still can’t get enough of it. I may end up over loading on asparagus posts, but I don’t care. It’s a very versatile green with such a light flavor that it can go in almost anything, including portabello caps. When I was a kid, I HATED mushrooms with a passion, except, my aunt Peg’s sausage stuffed mushrooms, you can’t hate those. I don’t know why I decided to make a stuffed mushroom, but I felt I had to have one.
This recipe is very simple to make, and technically it makes two servings…but I ate both of them! Portabello mushrooms are great because they’re meaty, a little earthy but not too strong in flavor.
Here’s what to get from the store:
Portabello mushroom
Quiona
Asparagus
Shallot
Dry white wine
Colby Jack cheese blend
Quiona and Asparagus stuffed Mushroom
1 cup quiona
1/2 bunch asparagus
1 shallot, chopped
3 cloves garlic, smashed
Splash of white wine
Salt, black and white pepper
2 mushroom caps
- Soak the quiona in water for about 15 minutes before bringing it to a boil, cook until the quiona is fluffy and most of the water is cooked out.
- Dice the asparagus and blanch it in boiling water until bright green; drain and put aside.
- While the quiona is cooking, saute the garlic and onion in olive oil until fragrant; add a splash of white wine, no more than a quarter cup. Season with salt and peppers. Once the wine has cooked down, add the asparagus and saute to combine. Finally, add the quiona and mix.
- Take the stem and the black underpart out of the middle of the mushroom caps. Fill with quiona mixture and bake in a 350 degree oven until liquid starts pooling in the baking sheet. Add the cheese blend on top and cook until cheese is melted.
Tonight I close my first show that I opened with Gorilla Tango Theater and am full of mixed emotions; I have never been more proud to work with such an amazing, talented group of women.
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