April 3 and its STILL snowing!!! I guess they don’t call it the Great White North because we are famous for our palm trees. Regardless, it was warm enough for shorts even though it was snowing. It helps to think of it as fluffy rain!
These mushrooms would have been better with fresh basil, but its hard to come by quality basil this time of year in Winnipeg and I didn’t have time run around looking for some, so I used dried Italian seasoning instead.
Anyway, we made these up as our main course, but these would be a great appetizer, which is why I have put them in the Appetizer section.
You will need:
- 15 Stuffer Mushrooms
- 1/2 cup of Quina
- 1 cup of Vegetable Stock
- 1 oz of Asiago Cheese
- 1 oz of Grana Padano Cheese
- 1 oz of Diced Sundried Tomatoes
- 1/4 cup of Toasted Pine Nuts
- 1/4 cup of Panko Bread Crumbs
- Your favorite Italian Seasoning to taste… or better yet fresh basil
Cook the Quinoa in the Vegetable Broth in advance or chill after cooking in an ice bath.
Mix the Quinoa, Grana Padano, toasted pine nuts, sundried tomatoes, Italian Seasoning (or fresh herbs) and salt and pepper to taste.
Stuff the mushrooms… I had enough mixture left over to do probably another 6 mushrooms. When I cook Quinoa I always tend cook too much…
Then I mixed the panko crumbs, Asiago cheese and more Italian seasoning and topped the mushrooms with it.
I pre-heated the Large Big Green Egg and stabilized it at 350F. I had set the Egg up for an indirect cook by using the plate setter.
There was nothing scientific about how long I let these cook, it was about 35 minutes or about the same time that it took to cook some sweet potatoes in oven… but when they were done they looked like this:
The panko and Asiago toasted up nicely!
We plated these up with sweet potatoes and a spinach, apple & pecan salad.
Who says cooking on the Big Green Egg can’t be healthy!