Not only are mushrooms a good source of vitamin B and the antioxidant selenium, but they are one of the heartiest vegetables found in the produce section, producing the feeling of being satisfied without feeling to full.
2 Large Portobello Mushrooms, cleaned and stemmed
3 slices prosciutto (cut into small pieces)
1 cup Quinoa (I used rainbow Quinoa)
1 can Chicken Broth
2 cups Baby Spinach (two big handfuls)
1 garlic clove, chopped
1/4 cup Parmigiano-Reggiano cheese, grated
1 cup shredded Italian cheese blend
2 Tbsp. Olive Oil
2 Tbsp. butter
Salt and Pepper
Clean Portobello mushrooms by removing the stem and gently wiping the mushroom tops. Cut the very end off the stem and then chop the stems finely and reserve.
Rinse the quinoa under cold water in strainer. In a saucepan, heat up 1 tbsp. olive oil plus one 1 tbsp. butter; add the quinoa, garlic and chopped stems. Sauté for about 4 minutes then add the chicken broth. Bring to a boil then reduce heat and cover, let simmer for about 20 minutes, until the broth is absorbed and the quinoa has sprouted.
Remove from heat and stir in the spinach, prosciutto, parmigiano-reggiano cheese and season with salt and pepper.
Take the cleaned mushroom caps and brush them lightly with olive oil. Butter the bottom of a baking dish and then put in 1 tbsp. olive oil. Place the mushrooms in the dish and season the inside with salt and pepper. Divide the filling equally into each mushroom cap.
As with most of our recipes, please make them your own. If you don’t like quinoa, use rice; if you don’t like prosciutto, use ham or bacon. Cooking is always supposed to be fun and expression of you, so as Madonna would say, "Express yourself!" (sing it!)
And as we would say, you will love this Mangialicious meal!