Cherry and Walnut-Stuffed Portobello Mushrooms
Course: UncategorizedServings
4
servingsPrep time
5
minutesCooking time
30
minutesCalories
250
kcalPerfectly paired with the Badger & Mountain Cape Red Blend. Cherry and Walnut-Stuffed Portobello Mushrooms harmonizes with the wine’s rich, fruity flavors and complements its earthy undertones, making it ideal for both cold winters and warm summer evenings.
Ingredients
4 large Portobello mushroom caps, stems and gills removed
1 cup fresh cherries, pitted and chopped
1/2 cup walnuts, chopped
1 small red onion, finely chopped
2 cloves garlic, minced
1 cup cooked quinoa
1/4 cup fresh parsley, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper, to taste
Fresh thyme leaves, for garnishing
Directions
- Preheat the oven to 190°C (370°C)
- Prepare the stuffing: In a pan, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until translucent. Stir in the chopped cherries and walnuts, and cook for another 2-3 minutes.
- Combine the quinoa: Remove the pan from heat and mix in the cooked quinoa, parsley, and balsamic vinegar. Season with salt and pepper according to taste.
- Stuff the mushrooms: Place the mushroom caps on a baking sheet, gill-side up. Spoon the cherry and walnut mixture into the caps, pressing gently to pack.
- Bake: Place in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the topping is slightly crispy.
- Serve: Garnish with fresh thyme before serving.
