Portobello Mushrooms Stuffed with Creamy Quinoa, Asparagus and Parmesan Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the portobello mushrooms on a baking tray, brush them with 1 tablespoon olive oil, season with a pinch of salt and pepper, and bake for 10 minutes so they release some of their moisture.

2. 2

   Meanwhile, place the quinoa and gluten-free vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and fluff with a fork.

3. 3

   Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until translucent. Stir in the garlic and asparagus, and sauté for 4 to 5 minutes until the asparagus is tender but still bright green.

4. 4

   Add the cooked quinoa to the skillet along with the cream cheese, lemon zest, lemon juice, parsley, most of the Parmesan, salt, and black pepper, mixing until the filling is creamy and well combined.

5. 5

   Remove the portobellos from the oven and carefully drain any liquid they released. Fill each mushroom with the quinoa and asparagus mixture. Sprinkle the tops with the remaining Parmesan and the sweet paprika.

6. 6

   Bake again at 220 °C / 425 °F for 12 to 15 minutes, until the filling is heated through and the top is golden. If you want extra color, broil for 1 to 2 minutes, watching closely.

7. 7

   Serve hot, with a little extra Parmesan on top if desired.