Sautéed vegetables, toasty almonds and a bit of quinoa are baked in a portobello mushroom in this meatless meal.
Prep time: 30 minutes
Cook time: About 35 minutes
2 teaspoons extra virgin olive oil
3/4 cup chopped Mariani Whole Almonds
1/4 teaspoon Italian herb seasoning
4 large portobello mushrooms
2 tablespoons extra virgin olive oil
1 cup chopped onion
1 cup diced zucchini
1 cup chopped bell pepper (any color)
1 cup precooked quinoa
1/4 cup chopped sun-dried tomatoes (preferably smoked)
1 teaspoon Italian herb seasoning
1/4 teaspoon sea salt or to taste
3/4 cup shredded smoked mozzarella cheese
To prepare Italian Almonds, heat oil in a small skillet over medium heat. Add almonds and seasoning and cook for 5 minutes or until toasty, stirring frequently; set aside.
To prepare stuffed mushrooms, preheat oven to 400°F and line a baking sheet with foil. Scrape away black gills from mushrooms with a spoon and place rounded side down on baking sheet.
Heat oil in a large skillet over medium heat. Add onion and cook for 10 minutes or until softened, stirring occasionally. Stir in zucchini and bell pepper and cook for 5 minutes more. Stir in quinoa and seasonings, then stir in 1/2 cup Italian Almonds.
Pile into portobello mushrooms and top with equal amounts of cheese. Sprinkle 1 tablespoon almonds over each mushroom.
Bake for 15 minutes or until mushrooms are tender, tenting with foil if tops brown too quickly.
CAMPING MAKE-AHEAD TIPS
Prepare Italian Almonds and vegetable filling ahead. Stir 1/2 cup almonds into filling and store in a tightly covered container. Store remaining almonds in a small container. Store all in a cooler.
Place mushrooms and shredded cheese in 2 more separate containers.
Assemble and place mushrooms over a campfire, cooking for about 10 minutes. Cook on foil if necessary.