Salt Plate Stuffed Portobellos with Quinoa

A great use for leftover quinoa, these stuffed portobellos make for a healthful and filling vegetarian main dish, and preparing them on a salt plate adds a subtle hint of salty flavor. What’s more, serving the mushrooms on the pink plate makes for a party-worthy presentation. (If you don’t have a salt plate, you can cook the mushrooms on a baking sheet instead, although you ‘ll want to slightly increase the quantity of salt you use.) To cook quinoa, in a small saucepan over medium-high heat, warm 1 Tbs. olive oil. Add 1 cup (8 oz./250 g) uncooked rinsed quinoa and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add 1 3/4 cups (14 fl. oz./440 ml) water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover and cook until all the water has been absorbed, about 20 minutes. Fluff with a fork. You’ll only use about 1 cup for this recipe; reserve the rest for another use.

 

Salt Plate Stuffed Portobellos

 

Ingredients

 

• 1 cup cooked quinoa (see note above)
• 1/4 bunch Tuscan kale (about 2 oz./60 g), stemmed and very thinly sliced (about 2/3 cup)
• 1/2 pint (12 oz./375 g) cherry tomatoes, halved lengthwise
• 2 oz. (60 g) feta cheese, crumbled
• 2 Tbs. olive oil, plus more for drizzling
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground pepper
• 4 portobello mushrooms, each 3 to 4 inches (7.5 to 10 cm) in diameter, stems and gills removed

Directions

 

1. Place a Himalayan salt plate on an oven rack set on the bottom third of the oven. Turn on the oven to 400°F (200°C) and set a timer for 1 hour 15 minutes.

 

2. In a large bowl, toss together the quinoa, kale, tomatoes, feta cheese, 2 Tbs. olive oil and the lemon juice. Season to taste with salt and pepper.

 

3. Lightly drizzle both sides of the portobellos with olive oil. Place the portobellos cap side down and divide the quinoa mixture among them, using your hand to gently pack the stuffing into the cavities. Carefully transfer the stuffed mushrooms to the hot salt plate. Bake until the mushrooms are tender and the stuffing is lightly browned, 20 to 25 minutes. Serve warm or at room temperature. Serves 4.

 

 

 

 

Open up the world of salt block cooking with our Salt Plate Cookbook, by the cooks of Williams Sonoma Test Kitchen.