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Stuffed Portobello with Tarragon Crumbs

Portobello mushrooms stuffed with chard, quinoa, black beans and sun-dried tomatoes, topped with tarragon bread crumbs. A delicious meatless meal!
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer, Main Course, Side Dish
Keyword: black beans, portabella, portobello, quinoa, sun dried tomato, tarragon
Servings: 4

Ingredients

Quinoa

  • 1 c. Dry quinoa (white or multi color), rinsed
  • 2 c. Water

Tarragon Crumbs

  • 1/4 c. Panko bread flakes
  • 1 tsp. Fresh tarragon leaves, minced
  • 1 tsp. Fresh parsley leaves, minced
  • 1 Tb. Grated parmesan
  • 1/2 tsp. Lemon zest
  • 2 Tb. Unsalted butter, melted
  • Pinch Kosher salt
  • Few grinds fresh black pepper

Filling

  • 2 Tb. Olive oil
  • 1 clove Fresh garlic, peeled and sliced thinly
  • 4-6 Sun-dried tomatoes (jarred, in oil), chopped
  • 4-5 Chard leaves, thick stems removed, chopped
  • 1/2 c. Quinoa, cooked
  • 1/2 c. Black beans (canned/drained or freshly cooked)
  • 1/4 c. Grated parmesan
  • 1/4 c. Vegetable or chicken stock
  • 1/4 tsp. Kosher salt
  • Few grinds fresh black pepper
  • Shaved parmesan (for serving)

Instructions

  • Add quinoa and water to a small saucepan. Bring to full boil, then cover and turn off heat. Allow to sit 10-15 to fully absorb liquid, then fluff with a fork and set aside until ready to use.
  • Prepare Tarragon Crumbs: add all ingredients to a small bowl, mix well and set aside until ready to use.
  • Heat oven to 400 degrees and line a rimmed baking sheet with parchment or foil.
  • Remove stems from mushrooms, brush with olive oil on both sides (optional: sprinkle with a little Kosher salt and black pepper). Place mushrooms stem-side down on baking sheet and roast 5 minutes (just before they start to release their juices, which can get a little messy on the baking tray - if this happens, just remove from oven and soak up the juices with a paper towel). Set aside mushrooms until ready to fill, then switch the oven to Broil and prepare the filling.
  • Heat a skillet over medium heat. Add olive oil, garlic and sun-dried tomatoes (toss in a little of the jarred oil, too, if it's available). Cook about 1 minute and ensure the garlic doesn't brown/burn. Add chard leaves, stir to combine with the oil, and cook about 2 minutes. If the mixture is too dry, add a bit of stock or a little more olive oil. Cook until greens are slightly wilted but still are vibrant green. Stir in quinoa, beans, 1/4 c. parmesan and a little more stock; mix until combined/warmed through, then remove from heat.
  • Fill each mushroom cap with some filling and top with Tarragon crumbs.
  • Place under broiler for about 1 minute, until crumbs are nicely browned (keep an eye on them so they don't burn!). Remove and top with shaved parmesan and serve.

Notes

Note: This recipe will make about 4 extra large mushroom caps, or 6 small/medium caps.