Smoky Stuffed Mushrooms

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• chili pepper
  1 piece
• fry seasoning
  1 pkg
• mozzarella cheese
  ¼ cup
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• portobello mushrooms
  2 pieces
• quinoa
  ½ cup
• salt
  1 tsp
• scallions
  2 pieces
• smoked paprika
  1 tsp
• tomato
  1 piece
• 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. Wash hands after handling to avoid spreading heat.

   scallions: 2 pieces, chili pepper: 1 piece
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. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in quinoa , 1 cup water , and a large pinch of salt into pot. Cover and bring to a boil.

   butter: 2 tbsp, fry seasoning: 1 pkg, smoked paprika: 1 tsp, quinoa: ½ cup, water: 1 c, salt: 1 tsp
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: 2 pieces
4. 

   4

   Brush portobellos with 2 tbsp olive oil . Season with salt and black 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 minutes . Once done, preheat broiler to high.

   olive oil: 2 tbsp, black pepper: 1 tsp
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 ⏱️ 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: ¼ cup, mozzarella cheese: ¼ cup, tomato: 1 piece
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.