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Spinach and quinoa-stuffed portobellos with white bean mash

Gluten-Free, Vegan, Lean & Clean, Dairy Free, Soy Free

2 Servings, 600 Calories/Serving

30 – 40 Minutes

In this hearty vegan main course, meaty portobellos stuffed with quinoa, sun-dried tomatoes, and spinach are served on a creamy bed of mashed white beans.

Ingredients

  • ½ cup rainbow quinoa
  • ½ ounce sun-dried tomatoes (not in oil)
  • 1 lemon
  • 1½ ounces baby spinach
  • 1 or 2 cloves peeled fresh garlic
  • 1 or 2 sprigs fresh rosemary
  • 1 cup cooked white beans
  • 2 portobello mushrooms
  • 2 tablespoons roasted hazelnuts

Chef's Tip

The recipe can be prepared through Step 4 up to 1 day ahead; refrigerate the quinoa, white bean mash, and mushroom caps separately, then rewarm before proceeding.

Make It Leaner

Shave off 60 calories and 7 grams of fat per serving by cooking the beans in only 1 tablespoon oil in Step 2. Serve only half the bean mash and lose another 72 calories and 5 grams of fat per serving. Enjoy the rest the next day as a dip for carrot sticks.

Instructions

1

Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
  • Finely chop the tomatoes.
  • Juice half the lemon (the juice will be divided between the quinoa and the white bean mash); cut half into wedges for garnish.
In a small sauce pot, combine the quinoa, tomatoes, and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
Remove from the heat. Add the spinach, 2 teaspoons lemon juice, and 1 to 2 teaspoons oil and stir to combine; season to taste with salt and pepper. Cover and let stand while you prepare the rest of the meal.

2

Prep and cook the white bean mash

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the rosemary leaves from the stems; finely chop the leaves.
  • Rinse the white beans.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the garlic and rosemary and cook until fragrant, about 30 seconds. Stir in the white beans and 1 tablespoon white wine, if using, and cook until the beans are warmed through, about 1 minute. Transfer the beans to a medium bowl, add 1 teaspoon lemon juice, and mash with a fork or the bottom of a cup. Season to taste with salt and pepper. Cover to keep warm. Wipe out the pan.

3

Prep and cook the portobello mushrooms

  • Wipe the top of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and, using a spoon, gently scrape the black gills from the undersides of the caps.
  • Brush the mushrooms all over with oil and season generously with salt and pepper.
In the same pan used for the white beans, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the mushrooms, cap sides down, and cook, turning once, until browned and just starting to soften, 5 to 7 minutes.
While the mushrooms cook, chop the hazelnuts.

4

Prep the hazelnuts

  • Coarsely chop the hazelnuts.

5

Serve

Spread the white bean mash onto individual plates. Top each with a mushroom, cap side down, and fill with the quinoa mixture. Garnish with the hazelnuts and serve the lemon wedges and any remaining quinoa on the side.

Nutrition per serving: Protein: 17g (34% DV), Fiber: 14g (56% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 60g (20% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.

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