October 9, 2020 by Max Baroni
Stuffed mushroom caps are simple and delicious. Be sure to get large portobellos that are firm and free of soft spots. A small spoon is the easiest way to scrape out the thick gills on these monster mushrooms. For a crispier bite, garnish your finished mushroom caps with parmesan and broil for about 1 minute.
- 1 pouch Afro-Funk fonio pilaf, cooked according to package and cooled
- 5 large portobello mushrooms, stems and gills removed
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 cup shredded carrots
- 2 teaspoons fresh thyme
- 1 garlic clove, minced
- ⅓ cup toasted pine nuts
- 3 cups baby spinach
- 3 tablespoons freshly grated parmesan cheese
- 2 tablespoon cilantro, chopped
- salt + pepper
- 01 .
Preheat oven to 425°F.
- 02 .
While fonio is cooling, place mushrooms on a baking sheet and brush both sides with olive oil, salt and pepper.
- 03 .
Roast mushrooms, gills down for 3 minutes, flip and cook for another 4 minutes until tender.
- 04 .
Heat olive oil in a large pan over medium-high heat, add onions, and cook until translucent and soft, about 5 minutes.
- 05 .
Add the garlic, carrots, thyme and season with salt and pepper. Sauté until fragrant, about 2-3 minutes.
- 06 .
Fold in the cooked fonio and spinach, and cook until wilted.
- 07 .
Remove pan from heat and mix in parmesan and toasted pine nuts.
- 08 .
Add fonio pilaf mix to mushroom caps and garnish with parmesan, cilantro, and salt and pepper.