Apricot Ginger Teriyaki Glazed Stuffed Portobello Steaks with Sesame-Scallion Quinoa

Apricot Ginger Teriyaki Glazed Stuffed Portobello Steaks with Sesame-Scallion Quinoa

Hearty, vegetarian main that uses the Apricot Ginger Teriyaki Glaze to build a glossy, sweet-savory finish on roasted portobello mushroom “steaks” stuffed with a savory ricotta-miso filling. Served over nutty sesame-scallion quinoa, this dish is elegant enough for guests and simple enough for weeknights.

Ingredients

• 4 large portobello mushroom caps, stems removed and gills scraped
• 3 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tablespoon toasted sesame oil
• 3 scallions, thinly sliced, greens and whites separated
• 2 tablespoons toasted sesame seeds
• 1 cup whole-milk ricotta
• 1 tablespoon white miso paste
• 1 small shallot, finely minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 cup frozen peas, thawed
• 1/2 cup Coo Moo Apricot Ginger Teriyaki Glaze (product link) plus an extra 2 tablespoons for drizzling
• 1 teaspoon soy sauce or tamari (optional, for quinoa)

Instructions

1. Preheat the oven to 425F. Line a baking sheet with parchment paper or lightly oil it.
2. Prepare the quinoa: In a small saucepan combine rinsed quinoa and vegetable broth. Bring to a boil, reduce to low, cover and simmer 15 minutes, or until liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with a fork, then stir in toasted sesame oil, white parts of scallions, toasted sesame seeds, soy sauce if using, and season to taste with salt and pepper. Keep warm.
3. Make the ricotta-miso filling: In a bowl mix ricotta, miso paste, minced shallot, lemon zest, lemon juice, parsley, thawed peas, and a pinch of salt and pepper. Mix until cohesive but still a little chunky. Taste and adjust seasoning.
4. Brush each portobello cap with 2 tablespoons olive oil (reserve remaining oil). Sprinkle caps lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper, rubbing oil over gill side and top. Place caps gill-side up on the prepared baking sheet.
5. Spoon the ricotta mixture evenly into the gill cavity of each mushroom, piling it lightly to form a stuffed “steak” about three-quarters full. Drizzle the remaining 1 tablespoon olive oil over the filled caps.
6. Roast the stuffed portobellos for 12 minutes. Remove from oven and brush generously with 1/2 cup Coo Moo Apricot Ginger Teriyaki Glaze, making sure the glaze coats the filling and mushroom surface. Return to oven for 6 to 8 minutes, until mushrooms are tender and glaze is glossy and slightly caramelized at the edges.
7. While mushrooms finish, warm 2 tablespoons of the glaze in a small saucepan over low heat until pourable. Toss scallion greens with a small spoonful of warm glaze to lightly dress them for garnish.
8. To serve: Spoon a bed of sesame-scallion quinoa onto each plate. Top with a glazed stuffed portobello. Drizzle with the warmed extra glaze, scatter the glazed scallion greens and an extra sprinkle of toasted sesame seeds and chopped parsley. Serve immediately.

Creative use of Apricot Ginger Teriyaki Glaze

Here the glaze does double duty: it both builds a bright sweet-savory crust on the roasted portobello and is warmed and brushed onto the scallion garnish for a layered flavor finish. The apricot-ginger notes play beautifully against the tang of lemon and umami from miso.

Notes

• Make it vegan: substitute firm tofu ricotta or a blended cashew filling and use maple-thinned miso in place of ricotta.
• Advance prep: prepare quinoa and ricotta filling a day ahead. Stuff mushrooms and roast just before serving for best texture.
• Leftovers: store components separately in airtight containers for up to 3 days. Reheat mushrooms gently in a 350F oven to refresh glaze.