I can’t believe it’s been nearly two weeks since my last post! Things have been rather tumultuous around here between snowstorms, schoolwork, and family, but I think I’m finally getting back into a normal routine.
So, today I bring you Samosa Inspired Quinoa-Stuffed Portobellos. Woo! That’s a mouthful, but I just couldn’t come up with a shorter name that would accurately describe these wonderful stuffed bellos.
They’re a little more complicated than most of my recipes, but they’re well worth the extra effort. Yummy Indian spices, crispy quinoa, veggies, pecans, and juicy portobellos. These babies have got it all. Plus, they’re gluten-free and totally gorgeous. Serve them as a main dish or as an appetizer at your next dinner party!
The bright colors of these ingredients make my mouth water. Be sure you do all your prep work before putting the portobellos in the oven, because you’ll want to move quickly once you get started on the filling.
To make the spice blend, combine coriander, chili powder, cumin, garam masala, and turmeric.
When you mash the chickpeas, you want them to look something like above–mostly mashed, but with some whole chickpeas still intact. I use a large plastic slotted spoon to get the job done.
Once you remove the filling from heat, don’t forget to add the lemon juice. It really enhances and melds together the all of the flavors. If you’re not up for doing the whole stuffed mushroom thing, you can stop now and serve the samosa inspired quinoa as a side.
- 4-5 portobellos
- olive oil
- ½ cup dry tricolor quinoa
- 1 cup water
- 2 tbsp. coconut oil
- 1 medium shallot, chopped
- 1 Anaheim green chile, chopped
- 2 medium carrots, chopped
- ½ cup cilantro, chopped
- 1 tbsp. ginger, minced
- 1 tbsp. ground coriander
- ¼ tsp. chili powder
- ½ tsp. cumin
- ½ tsp. garam masala
- ¼ tsp. tumeric
- 1 can chickpeas (drained and rinsed)
- ½ cup peas
- 3 green onions, chopped
- ¼ cup pecan pieces
- juice of 1 lemon
- Heat a drizzle of olive oil in a medium pot or pan. Rinse the quinoa well and add to the pan. Toast until all water evaporates. Then add the water and bring to a boil. Once boiling, reduce heat and cook covered for 15 minutes. Remove from heat, stir and return the cover. Keep covered for about 5 more minutes until all water has been absorbed.
- Preheat the oven to 400 degrees.
- While the quinoa is cooking, prepare all of your veggies and mash the chickpeas. Measure the spices and combine in a small dish.
- Wash the portobellos with a damp paper towel, remove the stems, and use a spoon to remove the gills. Coat both sides with olive oil and place underside up in a glass baking dish. Cover with aluminum foil and cook for 10 minutes.
- While the portobellos cook, heat the coconut oil in a heavy bottomed skillet. Saute the shallots for about a minute and a half. Then add the green chili, carrots, and ginger. Cook for 2-3 minutes. Pour in the spices and toss to coat the veggies. Stir in the cilantro and cook for about a minutes. Add in the chickpeas, cooked quinoa and peas and stir until well combined. Remove from heat and stir in the green onion, pecans, and lemon.
- Remove the portobellos from the oven and uncover. Evenly distribute the quinoa stuffing amongst the mushrooms. Don't worry about the stuffing that won't fit or falls out. It will get nice and crispy, perfect for serving alongside the stuffed portobellos.
- Return the portobellos to the oven and cook uncovered for 20 minutes.
- Serve with the crispy excess quinoa and enjoy!