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Portobellos Stuffed with Quinoa and Kale
A vegetarian meal or a great appetizer! Part 2 of my recipes adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.
Portobellos Stuffed with Quinoa and Kale
Ingredients
- 7 tablespoons extra virgin olive oil, plus more if needed
- 2 clove garlic peeled and crushed
- 5-ounce box baby kale
- 1 teaspoon kosher salt
- pinch crushed red pepper flakes
- 1 cup cooked quinoa
- 1 cup fine bread crumbs
- 1/2 cup grated Grana Padana cheese
- 1/4 cup toasted pine nuts, coarsely chopped
- 6 portobello mushrooms, gills scraped and stems removed
- 1/2 cup dry white wine
- 1/2 chicken stock
- 4-ounce log goat cheese, cut into slices
Directions
- Preheat oven to 400 degrees. Add 2 tablespoons of olive oil and the garlic to a large skillet over medium-high heat. Once the garlic is sizzling, add the kale and season with 1/4 teaspoon salt and crushed red pepper flakes. Cook, stirring occasionally until the kale is wilted, and the liquid in the pan has evaporated, about 5 minutes. Let cool and coarsely chop the kale.
- In a large bowl, combine the kale, quinoa, bread crumbs, grated cheese, and pine nuts. Season with 1/4 teaspoon salt, and toss well to combine.
- Drizzle the mushrooms with olive oil and season with salt. Divide the stuffing among the mushrooms and place on a rimmed sheet pan. Pour the wine and chicken stock in the pan. Drizzle olive oil over the mushrooms. Let with foil and bake for about 20 minutes. Uncover, and top each mushroom with a slice of goat cheese. Bake for another 20 minutes.
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Spaghetti with Chicken and Zucchini
Quick and easy! Great for a weeknight. Adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.
Spaghetti with Chicken and Zucchini
Ingredients
- 1 teaspoon kosher salt, plus more for pasta water
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 2 medium leeks, white and green parts, halves and sliced 1/2-inch thick
- 1 pound spaghetti
- 1 pound medium zucchini, cut into 1 1/2-by-1/4-inch-thick matchsticks
- pinch crushed red pepper flakes
- 1/4 cup fresh basil
- 1/4 cup fresh Italian parsley
- 1/2 cup Grana Padano
Directions
- Bring a large pot of salted water to a boil and add the pasta.
- Add 2 tablespoons of olive oil to a large skillet over medium high heat. Season the chicken and to the skillet, toss and brown all over, for about 3 minutes. Set aside.
- Reduce the heat to medium, and add 2 tablespoons of olive oil and the leeks. Cook for about 3 minutes.
- Add the zucchini and season with salt and red pepper flakes. Cover, and cook until the zucchini wilts, about 3 minutes. Uncover, increase the heat to medium high and cook until the vegetables are carmelized on the edges, for about 2 minutes. Add back the chicken, and 1/2 cup of pasta water.
- Add the spaghetti to the sauce, and drizzle with olive oil. Sprinkle with the basil and parsley and toss. Add more pasta water if dry.
- Remove from heat and add cheese, toss and serve.[/recipes-directions]
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