Adobo Stuffed Portabellas
Preparation: 30 min.
Cooking: 40 min.
Total: 70 min.
- 4 large . portabella mushrooms
- 1/2 Cup quinoa
- 4 Tbsp vegetable broth powder
- 1 Cup water
- 1/2 Cup grated Parmesan cheese , divided.
- 1 tsp finely ground . black pepper
- 2 tsp adobo seasoning , divided.
- 1 medium . red bell peppers
- 1 medium . yellow bell peppers
- 1 small onions (white).
- 1 medium tomatoes
- 2 Cup fresh . spinach
- 1 tsp extra virgin olive oil
Preheat the oven to 350 ℉, and spray a baking sheet with non-stick cooking spray. Carefully wash the mushrooms, remove the stems, and use a spoon to scrape out the gills on the underside. Brush each mushroom with olive oil. Bake mushrooms with the cap side up for 10 minutes.
Soak the quinoa for 10 minutes in water to cover, then rinse and drain in a fine mesh strainer. In saucepan, dissolve vegetable broth powder in the water. Bring to a boil. Add quinoa, then once at a boil again reduce temperature to medium. Cook for 10 to 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat, and fluff while adding 1/4 normal cup Parmesan cheese, the black pepper, and half of the Adobo seasoning.
Finely dice the red bell pepper, yellow bell pepper, and onion. Dice the tomato. Remove the stems from the spinach and roughly chop.
In a large skillet, heat olive oil over medium heat. Add the peppers and onion and cook until slightly tender and onions are translucent, about 5 minutes. Then add the spinach and tomatoes, cooking until the spinach starts to wilt. In a large bowl, combine vegetable mixture, quinoa, and remaining Adobo seasoning. Stir well. Divide mixture evenly among the four mushroom caps. Sprinkle each cap with 1 tbsp of Parmesan cheese. Bake filled portabellas for 10 to 15 minutes, until the cheese is golden.