Quinoa Stuffed Portobella Mushrooms

Do you recall a few weeks back, my husband and I went to Las Vegas for a convention he was invited to attend?  We stayed at the Palazzo/Venetian Hotel & Casino which was also home to a Canyon Ranch Spa and Cafe.  While there we enjoyed the spa facilities and cafe.  We had breakfast in the Cafe each morning and sometimes even lunch.  The food was fresh, light and healthy – we loved it.  I tried several dishes but my favorite was the Quinoa Stuffed Portobella Mushrooms with Burrata. 

Portobella mushrooms could pass as a burger in my opinion (try my Portobella Veggie Burger) – dense and meaty for a mushroom and full of earthy flavors.  Fill the underneath side of the cap with Quinoa the super grain, loaded with veggies and topped with melted Burrata.  Burrata a fresh Italian cheese, is made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.  In Italian, Burrata means “buttered.”

After leaving the hotel I couldn’t stop thinking about this dish, so I called to ask for the recipe which they gladly emailed to me.  However, many of the ingredients listed weren’t in the dish I had, so I made my own variation based on what I had.  This dish would be perfect for lunch or dinner and a lovely first course for a dinner party or luncheon entree.  It can be prepared in advance and reheated just before serving.

Whether or not your a vegetarian you’ll love this.  If you’re vegan, just leave off the Burrata.  A satisfying meal on its own or with a side of fresh fruit.  Quinoa Stuffed Portobella Mushrooms with Burrata – a meal in itself!