Butternut Squash and Quinoa Stuffed Portobello Mushrooms with Kale

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Butternut Squash and Quinoa Stuffed Portobello Mushrooms with Kale

Makes 4 entrees*
Total time: 65 minutes

By: Alice
FreshBox Team Member

Ingredients Used

  • 1 medium sized Butternut Squash
  • 4 large Portobello caps
  • 2 small Onions
  • 16 oz FreshBox Farms Kale
  • 1 cup Quinoa
  • 1 cup dried Cranberries
  • 1 cup chopped Walnuts
  • 4 tbsp Olive oil
  • 4 tbsp Balsamic vinegar
  • 2 tbsp Butter

Instructions

  1. Preheat the oven to 425 °F. Slice the butternut squash in half lengthwise, place cut side up on a baking sheet. Use a basting brush to coat the cut sides of the squash with melted butter. Season with salt and pepper. When oven is hot, roast squash for 45 minutes, or until tender when pierced with a fork. When done, pull from the oven and set aside to cool.
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  2. While the squash roasts, add the quinoa to a saucepan, cover with 2 cups of water. Bring to a rolling boil, then reduce heat to low, cover and simmer until tender and the water has evaporated, about 15 minutes. When finished cooking, spoon into a large serving dish and cover to keep warm.
  3. Small dice the onion. Add 2 tbsp olive oil to a medium pan, heat over medium heat. Add the onion when hot, season with salt and pepper, and cook for about 3 minutes. Add the dried cranberries to the onion, cook for 2 minutes. When onions are translucent, pull from heat and spoon into the bowl of quinoa, recover.
  4. Heat 2 tbsp olive oil and add the kale when pan is hot. Season with salt and pepper, and cook for about 3 minutes or just until the kale has wilted. When done, spoon the kale to a second serving dish, cover to keep warm.
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  5. Wash the portobello caps thoroughly, then place gill-side up on a baking sheet. Use basting brush to coat with olive oil. Season with salt and pepper. Spread the chopped walnuts in an even layer on the sheet next to the mushrooms. With the oven still at 425 °F, place the baking sheet into the oven. Roast walnuts for 7 or 8 minutes, until they’re slightly darker brown and smell fragrant. When done, scoop the walnuts into the bowl of quinoa, recover. Place the mushrooms back in the oven for another 15 minutes, set aside when done.
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  6. When the squash is still warm but cool enough to handle, scoop out small pieces and add to the quinoa. Toss to thoroughly mix together, season with salt and pepper to taste.
  7. Divide the kale evenly between four plates. Place a mushroom cap in the center of the kale, then scoop the quinoa mixture into each cap. Drizzle a little balsamic vinegar over the top of each plate. Enjoy!
    *this dish can easily be made into an appetizer portion by using small portobello caps instead of large caps. When cranberries aren’t in season, use dried cherries.
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