Smoky Stuffed Mushrooms

🥘 Ingredients

• butter
  4 tbsp
• chili pepper
  1 unit
• fry seasoning (divided)
  2 tbsp
• mozzarella cheese
  1 c
• olive oil
  4 tbsp
• panko breadcrumbs
  ½ cup
• pepper
• portobello mushrooms
  4 unit
• quinoa
  1 c
• salt
• scallions
  4 unit
• smoked paprika (divided)
  2 tsp
• tomato
  2 unit
• water
  1 c

🍳 Cookware

• small pot
• baking sheet
• small pan
• small bowl

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Trim, then thinly slice scallions , keeping greens and whites separate. Split open chili pepper and remove seeds; finely mince flesh. TIP: Wash your hands after to avoid spreading the heat.

   scallions: 4 unit, chili pepper: 1 unit
2. 

   2

   Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites, half the fry seasoning , half the smoked paprika , and 1 tsp chili (use more or less to taste). Cook, stirring, until fragrant, ⏱️ 30 seconds . Stir quinoa , water , and a large pinch of salt into pot. Cover pot and bring to a boil.

   butter: 4 tbsp, fry seasoning: 2 tbsp (divided), smoked paprika: 2 tsp (divided), quinoa: 1 c, water: 1 c, salt
3. 

   3

   Once quinoa is boiling, reduce heat under pot to low and let simmer until quinoa is tender, ⏱️ 15 minutes . Meanwhile, remove gills from underside of portobello mushrooms with a spoon and trim away any large pieces of stem.

   portobello mushrooms: 4 unit
4. 

   4

   Brush portobellos with 2 TBSP olive oil . Season with salt and pepper , then rub all over with remaining fry seasoning and smoked paprika. Arrange smooth-side up on a baking sheet . Roast in oven until tender, 10-15 minutes. Once done, preheat broiler to high.

   olive oil: 4 tbsp, salt, pepper
5. 

   5

   While portobellos roast, melt 1 TBSP butter in a small pan over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden brown, 3-4 minutes. Season with salt and pepper . Transfer to a small bowl , then stir in mozzarella cheese and set aside. Core and dice tomato . Fluff quinoa with a fork once tender, then stir in tomato. Season with salt and pepper.

   panko breadcrumbs: ½ cup, salt, pepper, mozzarella cheese: 1 c, tomato: 2 unit
6. 

   6

   Flip roasted portobellos so that smooth side faces down, then fill with ⅓ cup quinoa mixture each. Sprinkle panko mixture over stuffed portobellos. Place under broiler and let cheese melt, ⏱️ 3 minutes . Divide remaining quinoa mixture between plates, then top with stuffed portobellos. Garnish with scallion greens.