Two-for-one dinners are my new favorite thing. I bring my lunch to work every day, and having something super delectable from the night before to heat up the next day makes everything a lot more enjoyable.
For this meal, you'll make the filling for the portabellas while the mushrooms cook in your oven's broiler—and that filling tastes just as delicious the next day as a warm grain salad!
Here's what you need:
1 cup quinoa
3/4 cup lentils
1-2 cups spinach
1/4 cup sun-dried tomatoes
1/4 cup chopped onion
1 tsp crushed garlic
salt and pepper to taste
You really can change the filling however you like, depending on what you have on hand. I happened to have lentils and chickpeas leftover from another dish, so I incorporated those.
After you wash the portabellas, remove the stem and scrape out the gills.
I bought this crushed garlic at TJ's this past weekend because their tagline on the price sticker read, "You never know when you'll need it!". SO TRUE. One teaspoon of the stuff is like 2 crushed garlic cloves. Perfect.
Follow the instructions on the bag to cook your quinoa, and if you're dealing with lentils, cook those too. Then, combine in the same pot.
Toss mushrooms with olive oil and broil on a baking sheet (your oven should have a broil setting) for 8 minutes.
At the same time, cook your onions down in a tablespoon of coconut oil or olive oil, and add garlic. Add spinach and sundried tomato. When everything's cooked down really nicely, combine with your quinoa mixture.
Take the portobellos out of the oven and spoon some of the filling onto/into each mushroom. Once the filling has cooled, you can put it in plastic containers for lunches.
I'm working on getting a printable recipe feature for the end of the post—would you guys use it? Or would you like the recipes to be formatted any differently for your home cooking needs? Let me know in the comments!