I wanted a nourishing, meatless, comfort food sort of dish the other day, and this Quinoa and Kale Stuffed Portabella with Buttermilk Blue Cheese Sauce, was the result. The quinoa and kale stuffed mushrooms themselves are both gluten free & vegan. The buttermilk blue cheese sauce can be made gluten-free or not, the recipe covers both. This would be a nice dish to put on the menu if you have one or two vegan guests at a dinner party. You would just need to offer an alternative sauce.
I sprinkled chopped almonds on top, but crumbly bacon or chopped scallions would be good options to top these kale and quinoa stuffed mushrooms too.
Quinoa and Kale Stuffed Portabella with Buttermilk Blue Cheese Sauce
Quinoa and Kale Stuffed Portabella Mushrooms
- 4 large Portabella mushroom caps
- 1 tbs. olive oil
- 1 cup of golden quinoa
- 1 clove of garlic minced
- 2 tightly packed cups of chopped fresh kale
- generous pinch of dried thyme
- 2 cups vegetable stock chicken or beef is fine if you prefer
- 1/4 cup white wine I used Reisling
Buttermilk Blue Cheese Sauce
- 1 cup low fat buttermilk
- 2/3 cup crumbled blue cheese
- 1 tbs butter
- optional 1 tsp of flour **
- Remove any stem from caps. Mince stems and set aside.
- Place oil in skillet over med heat, add quinoa and garlic. Toast them well.
- Add the chopped mushroom stems and kale. Stir frequently.
- As soon as kale is wilted, add stock and thyme.
- Reduce heat to low-med. Cover and simmer until stock is absorbed and kale is tender (about 25 minutes).
- Preheat oven to 375 degrees.
- Generously pack quinoa mixture into the mushroom caps. Mixture will not be sticky, but gently pressing will hold it together.
- Spray bottom of baking dish with non-stick cooking spray.
- Arrange mushrooms in dish. Bake for 15 minutes, then add about tablespoon of water* to bottom of dish, and bake another 5 minutes.
- Melt butter over med heat. If using flour, mix into the melted butter.
- Add the buttermilk and blue cheese. Stir frequently.
- If using flour: Sauce will be done when blue cheese is melted and sauce has thickened a little. Cook a minimum of 5 minutes, reduce heat if necessary. You must make sure flour is cooked.
- If not using flour: Whisk sauce over medium heat until blue cheese is melted, then cook an additional minute. Remove from burner and allow to cool and thicken slightly before pouring.
**Thickens sauce, but if you are on a gluten-free diet skip it, just allow sauce to cool a little before pouring, so it will thicken slightly.