Fred has been a mustard fiend the past several months. He craves it and can't get enough. I thought it would be nice to make something I knew would help him get his mustard on while using up some leftover quinoa I had in the fridge.
I don't know why, but while I was shopping yesterday, for no reason in particular, I picked up a package of Tofurkey Kielbasa. Food in the shape of links and mustard go together like peanut butter and jelly. Oh and let us not forget the perfect accompianament of caramelized onions.
Normally I would fire up the grill and pop all of it on a bun. However, I'm trying to cut back on the bread intake, so instead of doing the bun thing, I decided to get a little more creative and use portobellos for the vessel of my creation. It took less than 30 minutes from start to finish, so this would be a great weeknight dinner. The tang and spice of the mustard is a tasty compliment to the meaty kielbasa and portobello. The caramelized onions lend a welcome hint of sweetness.
Try this one out on your hard core tailgaters and grillers. It is a fun departure from the typical grilled sausages. I'm betting this will be a hit during football season!
Kielbasa and Quinoa Stuffed Portobello Mushrooms with Mustard Sauce
Makes 4 Mushrooms
4 large portobello mushrooms, fins and stems removed (dice stems and set aside)
2 teaspoons tamari
2 teaspoons olive oil
pinch of salt and pepper
2 vegan Kielasa, sliced in 1/4 inch half moons
1 tablespoon olive oil divided
1/2 cup yellow onions, medium dice
1 large clove garlic minced
1/4 teaspoon rubbed sage
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 vegetable stock
2 tablespoons yellow mustard*
1/4 cup tightly packed fresh parsley, roughly chopped
1 cup cooked quinoa.
Preheat oven to 350 F.
Spray a 9 x 13 baking dish lightly with olive oil. In a small bowl, combine tamari and olive oil. Brush thin coating of mixture on mushrooms. Place mushrooms in baking dish with a small amount of water. Cover with foil and bake for 12 minutes. Remove mushrooms from oven. Let cool enough to handle. Pour out extra liquid.
While the mushrooms are baking, to a 10 inch non-stick or iron skillet over medium hight heat, add 1/2 tablespoon olive oil and kielbasa. Sauté until nicely browned, turning over one or twice to prevent burning. Set aside on a small plate.
In the same pan over medium low heat add 1/2 tablespoon oil . Add diced mushrooms and onions and sauté until onions start to caramelize/brown slightly. Add garlic, sage, black pepper and salt. Sauté until fragrant, about 30 seconds. whisk in vegetable stock and mustard until mustard is dissolved. Add parsley and sauté for about 30 more seconds. Stir in browned kielbasa and quinoa and cook until heated through.
Gently spoon 1/4 of the mixture into each warm portobello cap. Serve immediately or if you like a slight crunch on top, return to the oven uncovered for 5-7 minutes. Garnish with parsley leaf if desired.
It is important to note that the filling is more like a pilaf than a stuffing.
*The quinoa filling is delicious on its own. If you decide to forgo the mushrooms, reduce the mustard to 1 tablespoon. Feel free to use spicy mustard if you are a spicy food fan.