One Filling — Three Dishes: Roasted Mushroom, Quinoa, and Walnut Filling
in Stuffed Eggplant, Tacos and Empanadas
Today Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts.
Yield: 4 cups
Method
Toss the mushrooms in a small amount of olive oil, salt, and pepper to coat.
Roast in a 475°F oven until done. Allow to cool. Pulse in a food processor until medium fine and uniform.
In a sauté pan add the cooked quinoa and chopped walnuts, and mix well and heated through, about 5-7 minutes, season with salt and pepper.
Find three recipes that use this Roasted Mushroom, Quinoa, and Walnut Filling:
Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.
Ingredients
2 lbs. Assorted mushrooms
Olive oil, as needed
Salt, as needed
Black pepper, ground, as needed
1 cup Quinoa, cooked in Knorr® Liquid Concentrated Vegetable Base
1 cup Walnuts, chopped
1 tsp. Salt
½ tsp. Black pepper, ground
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.
