If only quinoa is as affordable as rice, I would eat it almost everyday. But quinoa is five times more expensive than brown rice and even millet. But I love quinoa. They’re soft to the bite with an incredible texture. I love Bob’s Red Mill brand because you don’t need to wash it and it has a better consistency compared to Arrowhead Mills (just my personal taste). But the price is just outrageous.
For this dish, I combined the quinoa with some soft onions, red bell pepper and zucchini. But if you want to add some meat to it, some sautéed chopped chorizo would also be great. When cooking quinoa, I like to cook a full batch. So, instead of cooking ½ cup of quinoa, I do a basic full recipe which is always better. Leftover quinoa keeps very well at least week in the fridge. And there are so many recipes you can do with this.
Aside from being complete in protein, they are also strengthening and cleansing to the body. There are so many health benefits of quinoa and that includes revitalizing the liver and strengthening the kidneys. It is also an anti-stress food as they are high in B vitamins. Just include this pseudo grain into your meals as they are great for every body organ and functions. And even if you decide to go on a detoxification mode for a few days, quinoa does the job of giving you the health benefits.
I just love shiitake mushrooms. These ones are great for stuffing and I always cook them with something moist. For me, shiitakes are always best when cooked with a liquid but that’s jut my personal opinion.
The basic tomato sauce is a recipe from Rouxbe Online Cooking School. Once you’ve learned how to make this sauce by watching their video, you’ll never want to try another recipe again. So basic that you can add other flavors after according to the dish you’re making. I’ve been to cooking school but I can’t remember learning this sauce. I’m sure I was listening to the chef instructor and I’m very much awake when class is in session. Honestly, there are so many things I’ve learned at Rouxbe Online Cooking School that I didn’t learn in an actual culinary academy. What did I pay those chef instructors for? I hope they're not reading this though.
I still have some local Mozzarella cheese from Rizal Dairy Farm which is really, really good. If you don’t want the extra calories, you can also use some grated Parmesan cheese. Either way, the dish will still be good.
Quinoa-Stuffed Shiitake Mushrooms
in Tomato Sauce
1 cup quinoa
2 cups water, chicken or vegetable stock
½ tsp unrefined sea salt
½ small onion
1/8 red bell pepper
2-inch piece zucchini
½ tbsp extra virgin olive oil
1 cup cooked quinoa
Unrefined sea salt, to taste
1 ½ cups basic tomato sauce
12 large shiitake mushrooms
4 oz mozzarella cheese
To cook the quinoa, combine the dried quinoa, water (or chicken/vegetable stock) and salt in a heavy medium pot and bring to a boil. Lower the heat, cover and simmer for about 15-20 minutes. When it is ready, small steam holes should appear on the surface. Remove from the heat; place a tea towel under the lid to absorb any steam for about 7-10 minutes.
Preheat your oven to 375º degrees Fahrenheit (or 190° degrees Celsius).
To prepare the quinoa mixture, first peel and mince the onion, and cut the bell pepper and zucchini into small dice. Heat a small pan over medium-low heat. Add the oil, followed by the onions. Then add a pinch of salt and let the onions cook gently until they are softened. Add the bell pepper and zucchini. Cook for another 2 minutes to release their aroma. Turn off the heat and transfer the mixture into a bowl. Add the quinoa and toss to combine. Then season with salt to taste.
To stuff the mushrooms, remove the stem from the mushrooms. Save the stems for making a stock. Season the mushrooms with salt and pepper. Then, spoon each mushroom with the quinoa stuffing.
To assemble the dish, cover the base of a glass baking dish (7.5 inch x10.5 inch) with the tomato sauce. Lay the stuffed mushrooms into the sauce. The 12 mushrooms were able to fit in. Then, cover the baking dish with a foil and bake for about 15-20 minutes until the mushrooms are tender.
While the mushrooms are baking, grate the mozzarella cheese.
After about 10-15 minutes, remove the foil and place the grated mozzarella cheese on top of each stuffed mushrooms. Continue to bake for another3-5 minutes (without the foil) or until the cheese melts and dish is nice and hot.
Once done, serve immediately.
You can also follow and print these Quinoa-Stuffed Mushrooms in Tomato Sauce at Rouxbe Online Cooking Schoool. You may also like the these: Scented Quinoa Pilaf with Pine Nuts and Raisins as well as the Orange-Quinoa with Swee Potatoes. Enjoy.