These delicious stuffed mushrooms really are a wonderful way to use up any extra protein-rich quinoa you may have in your fridge. Quinoa is a great grain to cook ahead of time and use... in combo with meaty portobello caps. Not only are these mushrooms easy to make, but they are also vegan, gluten-free, and super tasty, too.
Preheat the oven to 350 degrees. Lightly oil a large baking tray.
In a wide saute pan, heat the olive oil over medium-high heat. Add the garlic and pine nuts, cook just until the garlic is beginning to turn golden, about 3 minutes. Add the arugula, raisins, and salt. Cook for another 3 minutes or until the arugula is well wilted. Turn off the heat and stir in the quinoa.
Place the portobello tops, gill side up, in the prepared baking tray and sprinkle with salt and drizzle with olive oil. Evenly divide the quinoa mixture into the mushroom tops, and cover the tray with foil. Bake for 20 minutes, then for 5 minutes uncovered. Serve warm or at room temperature.
When buying portobello mushrooms, always check the undersides. The gills should be dry and a pretty, light, pinkish brown, dare we say mushroom grey. Don’t buy any with dark or black wet patches. They are old. Also never wash portobello mushrooms, just wipe the tops of the caps with damp paper towel.