Portobellos Stuffed with Creamy Saffron Quinoa, Roasted Asparagus and Seed Crunch

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the portobello mushrooms on the tray cavity-side up. Brush them with 1 tablespoon olive oil, season with a little salt and black pepper, and roast for 10 minutes at 220°C / 425°F so they release some of their moisture.

3. 3

   Meanwhile, rinse the quinoa under cold water. Bring the vegetable broth to a boil in a small saucepan, add the quinoa and the saffron threads with their soaking liquid. Reduce the heat, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed.

4. 4

   On another tray or on one side of the same tray, toss the asparagus with 1 tablespoon olive oil, sweet paprika, a pinch of salt, and black pepper. Roast at 220°C / 425°F for 10 to 12 minutes, until tender with lightly golden edges.

5. 5

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook 30 seconds more. Add the spinach and sauté for 1 to 2 minutes until wilted.

6. 6

   Transfer the cooked quinoa to the skillet with the shallot, garlic, and spinach. Add the fresh thyme, lemon zest, lemon juice, half of the goat cheese, 1/2 teaspoon salt, and a little black pepper. Stir gently until the filling becomes creamy.

7. 7

   In a small dry skillet, toast the pumpkin seeds and sesame seeds over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

8. 8

   Remove the portobellos from the oven and carefully pour off any excess liquid if needed. Fill each portobello with the quinoa mixture. Scatter the remaining goat cheese on top.

9. 9

   Bake the filled portobellos at 220°C / 425°F for 8 minutes, until heated through and the cheese is soft. If desired, broil for 1 to 2 more minutes, watching closely.

10. 10

    Serve each portobello with roasted asparagus on top or alongside, and finish with the pumpkin-sesame seed crunch. Adjust salt and black pepper before serving.