We teamed up with blogger Lauren Kirchmaier (of Flora & Vino) to come up with the perfect plant-based date night recipe paired with Cabernet Sauvignon selections. Read on for her recipe and pairing!
The following are excerpts from Flora & Vinos’ blog.
These Spinach, Artichoke & Quinoa Stuffed Portobello Mushrooms are the perfect plant-based entree to enjoy when you’re feeling classy but don’t want to leave the comfort of your home.
This gluten free recipe is packed with protein and flaunts all of the fancy flourishes to bring fine-dining to your dining room without getting out your wallet.
Pop open a bottle of red and let’s cook come plants!
Are you a fan of Portobellos? Every time I make them I decide that I don’t make them enough. They’re earthy, hearty and “meaty” without the meat. I packed these portobellos with all things good: a tantalizing mixture of cooked quinoa, juicy sun-dried tomatoes, sliced artichoke, pine nuts, and fresh herbs.
In this recipe I prepare both the stuffing and the mushrooms on the stovetop before combining them to bake in the oven for the most even cooking.
This is the perfect time to pop open your vino and get your date night or dinner party started!
The 90+ Cellars collection offers a wide range of different wines and price points, making good wine affordable for all kinds of wine lovers. With this meal I sampled the Lot 53 Cabernet Sauvignon from the Core Series and the Lot 150 Cabernet Sauvignon from the Collectors series. Both tasted great with the hearty flavors in this dish and you can select either based on your own palette and price-point.
Spinach, Artichoke & Quinoa Stuffed Portobello Mushrooms
Prep: 1 hr
Cook: 30 mins
Total time: 1 hour 30 mins
Author: Flora & Vino
Recipe type: Entree
Cuisine: Gluten Free
- 1 cup vegetable broth
- 1 tbs tamari lite
- 2 tbs lemon juice
- 4 portobello mushrooms
- avocado oil spray (optional)
- 1/4 tsp garlic powder
- 1/2 cup white onion, diced
- 1 giant handful of fresh spinach
- 1 jar of artichoke hearts
- handful of basil, minced
- 3 tbs sun-dried tomatoes, sliced thinly
- 1 cup cooked quinoa
- 1/4 cup pine nuts
- 1/4 cup herbed nut cheese
- fresh parsley, minced
- handful of cherry tomatoes
- optional for serving: marinara sauce
- 1 bottle of your favorite Cabernet Sauvignon, I paired with 90+ Cellars’ Lot 53 Cabernet Sauvignon and Lot 150 Cabernet Sauvignon
- Cut off stem of each mushroom cap and scrape out the gills with a spoon. Wipe the mushroom cap clean with a damp paper towel or brush.
- In a large baking dish, mix the vegetable broth, tamari lite, and lemon juice together. Add the mushrooms to the marinade and toss to cover. Allow mushrooms to marinade for 30-60 minutes.
- In large frying pan, heat a bit of avocado oil spray over medium heat, or, sub water or vegetable broth if oil-free. Add diced onion and garlic powder and saute for 3-5 minutes until translucent. Add the artichoke hearts, basil and sundried tomatoes. Sauté for 5-8 minutes until well incorporated. Add spinach within the last few minutes and cook until slightly wilted.
- Prepare quinoa if you don’t have cooked quinoa on hand by following instructions on package.
- Add 1 cup cooked quinoa to a bowl with the spinach artichoke mixture and toss to combine. Set aside..
- Preheat the oven to 400 degrees.
- Drain mushroom caps from marinade. Add mushrooms to the same pan over medium high heat with a few TBS of the marinade and cook for 2-3 minutes on each side to soften, covering for the last minute to steam.
- Place steamed mushrooms on a parchment lined baking sheet face up. Divide spinach artichoke quinoa mixture between the mushrooms caps. It’s okay if they’re overflowing a bit!
- Top each stuffed cap with 1 TBS pine nuts, 1 TBS nut cheese, and a few sliced cherry tomatoes.
- Bake caps for 10-15 minutes, until golden brown on top and the mushrooms are fork tender.
- Serve immediately with fresh parsley and your favorite marinara sauce.
- Store leftover stuffed mushrooms in the fridge for 3-5 days and reheat before serving.
Again, this post was created in collaboration with Flora & Vino – see her full post here!