Smoky Stuffed Mushrooms



  1. 2 scallions
  2. 1 Thai chili
  3. 1 Tbsp fry seasoning
  4. 1 tsp smoked paprika
  5. 1/2 cup quinoa
  6. 2 portobello mushrooms
  7. 1/4 cup panko breadcrumbs
  8. 1/2 cup mozzarella cheese
  9. 1 beefsteak tomato
  10. 2 Tbsp butter
  11. 2 Tbsp olive oil


  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 and remove seeds; finely mince flesh.

  2. Melt 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 flagrant, about 30 seconds. Stir quinoa, 1 cup water, and a large pinch of salt into pot. Cover pot and bring to a boil.

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

  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.

Source: Read Full Article