Edamame Aioli Pesto and Quinoa in a Portobello

Over here at casa hot and spicy, I’ve been trying to push myself to cook more vegetarian meals. We’re pretty good about sticking to whole foods and we try to only buy local and free-range meats. But we do feel that going vegetarian part of the week is important. We owe it to the environment; we owe it to the animals; we it owe to our bodies.

A friend forwarded me this recipe from Post Punk Kitchen and now I’m love with those girls. Their food is all vegan and so punk rock.

As I made this, I had some homemade aioli in the fridge that was begging to be included. I went for it and the results were magical. If you don’t have aioli on hand, make the aioli right now and you’ll thank me the rest of the week. Ok, ok, if you really don’t want to whip up aioli from scratch, you can also double the garlic and double the lemon and still be happy. But, no, really, you should make the aioli.

Last thing before the recipe- this dish is seriously pretty. It all layers so nicely on a fat Portobello. I did a layer of the pesto, followed by the quinoa (nice crunch by the way), with a dollop of more pesto and a sprinkling of goat cheese.

Edamame Aioli Pesto and Quinoa in a Portobello

Source: adapted from www.ppk.com at http://www.theppk.com/2009/10/edamame-pesto-a-totally-satisfying-low-fat-manifesto/

  • 1 package (12 ounces) of shelled edamame
  • 1 cup fresh basil
  • 2 cloves garlic
  • 1 tablespoon cilantro
  • 2 tablespoons lemon juice
  • ½ cup vegetable broth
  • 4 tablespoons Light Garlic Aioli
  • ½ cup quinoa, cooked
  • 4 portobello mushrooms, caps only, stems removed
  • 1 ounce crumbled goat cheese (optional)

1.         Cook the edamame according to package directions, drain and let cool.

2.         In a blender, toss the basil, garlic, cilantro, lemon juice and vegetable broth. Chop the vegetables.

3.         Add the edamame into the blender. Puree the mixture, stopping the blender to push down the edamame for an even consistency. Eventually it will make a nice puree. Finally, add the aioli and blend lightly.

5.         In a Portobello mushroom cap, layer ¼ cup of the edamame mixture, 1/8 cup quinoa and ¼ ounce of goat cheese. Repeat with remaining Portobello mushrooms.

Serving Size: 1 mushroom with ¼ cup edamame mixture, 1/8 cup quinoa and ¼ ounce goat cheese

WW Points+: 6


Calories 190, Fat 9g, Carbs 19g, Protein 13g

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