Moogarita Jam-Glazed Stuffed Portobello Steaks with Cilantro-Lime Quinoa

Moogarita Jam-Glazed Stuffed Portobello Steaks with Cilantro-Lime Quinoa

A vibrant vegetarian main that highlights Triple Berry Moogarita Jam as a sweet-spicy glaze for hearty portobello mushrooms. Roasted peppers, creamy goat cheese, and a bright cilantro-lime quinoa make this dish balanced, colorful, and perfect for weeknight dinner or casual entertaining.

Ingredients

• 4 large portobello mushroom caps, stems removed, gills scraped
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 small red bell pepper, seeded and diced
• 1/2 cup red onion, finely diced
• 2 garlic cloves, minced
• 4 ounces soft goat cheese (chevre)
• 1/4 cup toasted pine nuts or chopped walnuts
• 2 tablespoons chopped fresh parsley
• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth or water
• Zest and juice of 1 lime
• 1/3 cup chopped fresh cilantro, stems removed
• 3/4 cup Triple Berry Moogarita Jam (see product link below)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar or white wine vinegar
• 1/2 teaspoon smoked paprika
• Optional garnish: extra cilantro leaves, thin lime wedges, microgreens

Product link: Triple Berry Moogarita Jam

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
2. Brush both sides of the portobello caps with 2 tablespoons olive oil and season generously with salt and pepper. Place them gill-side up on the prepared baking sheet.
3. In a small skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté the diced red bell pepper and red onion until softened, about 5 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Remove from heat and let cool slightly.
4. In a bowl, combine the softened goat cheese, toasted pine nuts, chopped parsley, and the cooled pepper-onion mixture. Taste and add a pinch of salt and pepper if needed. Divide the filling evenly among the four portobello caps, pressing gently into the gill cavities so they hold the mixture.
5. Roast the stuffed mushrooms in the oven for 12 minutes to set the filling and soften the caps.
6. Meanwhile, prepare the glaze. In a small saucepan over low heat, whisk together 3/4 cup Triple Berry Moogarita Jam, soy sauce, rice vinegar, and smoked paprika. Warm gently until the jam thins into a glossy glaze, about 3 to 4 minutes. Taste and adjust: add a squeeze of lime if you prefer brighter acidity or a pinch of salt to balance sweetness.
7. After the initial roast, remove the mushrooms from the oven and brush a generous layer of the Moogarita glaze over each stuffed cap. Return to the oven and roast another 6 to 8 minutes, brushing once more with glaze halfway through, until mushrooms are tender and the glaze is sticky and slightly caramelized at the edges.
8. While the mushrooms finish, make the cilantro-lime quinoa. In a small saucepan bring the rinsed quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Stir in lime zest, lime juice, chopped cilantro, and a pinch of salt. Keep warm.
9. To serve, divide the cilantro-lime quinoa among four plates. Top each mound with a glazed stuffed portobello. Spoon any remaining glaze from the pan over the mushrooms. Garnish with extra cilantro leaves, a few microgreens for height, and lime wedges on the side.
10. Enjoy warm. Leftovers: store components separately in airtight containers for up to 3 days. Reheat mushrooms gently in a 350°F oven to preserve texture.

Notes

• Creative use of product: Triple Berry Moogarita Jam is warmed into a savory glaze that brings sweet-tart berry notes, tequila-lime brightness, and a gentle chili kick to the mushrooms. It also doubles as a finishing sauce for the quinoa if you want an extra pop of flavor.
• Make it vegan: swap goat cheese for a herbed cashew cream and use maple syrup-thinned jam if you need extra gloss.
• Make ahead: prepare the quinoa and jam glaze in advance, then assemble and roast mushrooms just before serving.