When wine samples arrive… I begin thinking about inviting a few good friends over for lunch or dinner. My goal is simple, create an objective forum with friends, gathering their personal thoughts on the wine and the overall food pairing selection. However, sometimes preparing the right meal for the occasion can be slightly challenging when one guest is gluten-free and the other vegetarian.
Over Summer, I received a lovely wine sample- 2017 Chalk Hill Chardonnay Sonoma Coast. I had no doubt my friends would love the wine, because Chalk Hill has always been known for making outstanding wines. Chalk Hill is located in Healdsburg within Sonoma County, and this particular Chardonnay is made from grapes selected from a variety of vineyards scattered throughout the Sonoma Coast.
For my lunch party, the task of finding a vegetarian and gluten-free dish to pair with this elegant Chardonnay… was on. Perusing through a stash of old vegetarian cookbooks, I found it! A fabulous recipe for stuffed portobello mushrooms. I hadn’t made this recipe in years… BUT, I did recall the recipe was super easy to make, and… it was delicious. There you have it, a vegetarian dish, which could be modified “gluten-free”, and would match-up perfectly with a buttery Chardonnay.
Yes, my lunch was a big hit… not a morsel leftover, and as I anticipated everyone loved the Chardonnay. During our lunch conversation, my friends encouraged me to share this vegetarian and gluten-free recipe with you too! I hope you enjoy!!
Baked Portobello Mushrooms over Herb Quinoa
Prep time: 25 minutes
Cooking time: 30 minutes
You will need:
- 4 portobello mushrooms
- 4 tablespoons olive oil
- 2 shallots, minced
- 1/2 cup white wine for cooking
- 1/4 cup water
- 1 sweet potato, peeled and grated
- 5-6 ounces organic spinach leaves, chopped
- 3/4 cup ricotta cheese
- 1 cup Quinoa
- 2 tablespoons dry Italian parsley flakes (BTW, I typically use Penzys Spices)
- 2 tablespoons dry green chives chopped
- 1 teaspoon dry marjoram broken leaf
- 1 tablespoon apple cider
Pre-heat oven 375°F
- Ensure portobello mushrooms are clean, then cut off steams. Massage mushroom caps with olive oil and place on a baking sheet. (Note: I chop the stems and add to mixture below)
- In a sauté pan over medium heat, warm olive oil. Add shallot and sauté for about 5 minutes. Add wine and water, and raise heat to medium-high adding sweet potato and chopped stems). Cook uncovered for 10 minutes or until tender, then add spinach with a touch of salt and pepper. Cook mixture for additional 5 minutes then remove from heat.
- Add ricotta cheese to cooked spinach mixture, stir, and combine. Spoon mixture evenly into mushroom caps.
- Place mushrooms in oven, and bake for 30 minutes.
- Meanwhile in medium sauce pan-add quinoa with 2 cups of water, parsley, chives, marjoram, apple cider. Bring to boil. Reduce heat to low, cover and simmer until liquid has evaporated (about 15 minutes). Let stand for 5 minutes, then fluff with fork. Salt and pepper to taste.
- Spoon cooked quinoa over dinner plate, and arrange the baked mushroom on top. Serve at once.
Note: The original recipe “Grilled Stuffed Portobello Mushrooms on Porcini Couscous” from Williams-Sonoma “Vegetarian for All Seasons” cookbook.