Yum Hey What's for Dinner Mom?: Just Another Meatless Monday #9 & My Vintage Pyrex


Just Another Meatless Monday #9 & My Vintage Pyrex

Hey What's For Dinner

I want to actually post my thrift store find and treasures in their own post, some weeks this happens some weeks they get lumped in with other posts. Not because of lack of enthusiasm just lack of time. I will work diligently to get them posted in their own post next week, until then enjoy them and their meatlnessness here.
I have a deep love for old Pyrex, I cant explain it, I just do. When I see a piece I have to buy it, thankfully they are affordable and I use them to store leftovers...so I need them, right? And they are fantastic for reheating in too. These are my latest finds:

 lovely old pie plate
 popcorn bowls for the youngest two boy-ritos
My meatless dish this week is a fantastic stuffed portabello recipe. I tasted the inspiration for this dish in San Francisco last fall at BlogHer Food '09 and it has been on my must make list since then. I finally had mushrooms to play with and so here you go, Quinoa Stuffed Portabellos. These can easily be veganized and I have noted which ingredients can be switched out but then if you are a vegan you know what to do anyway.

Quinoa Stuffed Portabellos--oven 400˚
3 portabello mushrooms about the same size
1 TBSP olive oil
1 TBSP butter-make it vegan and substitute oil here
1 TBSP chopped garlic
1 1/2 cups cooked quinoa**directions follow
3 sheets of aluminum foil roughly 12-14 inches long
3 TBSP grated parmesean cheese--make it vegan with a soy cheese if desired

clean mushrooms by gently washing them and patting them dry
remove the stems and set aside
place the caps in a 9x13 baking dish and bake for 10 minutes
meanwhile heat the oil and butter in a medium size saute pan
rough chop the mushroom stems and add them to the pan, saute until softened
when 10 minutes are up flip the mushroom caps and bake for 5 more minutes
then remove from the oven and reduce heat to 350˚
mix the quinoa with the sauteed stems, garlic and a dash of salt and pepper, taste it and add more salt and pepper if desired
place one mushroom cap on a sheet of foil top with one third of the quinoa and top with a Tablespoon of grated parmesean cheese or vegan substitute
fold the foil up and over the cap making a little packet and place in the 9x13 baking dish
repeat with the remaining two caps
bake the caps for 15 minutes
serve a packet to each person or open them and serve wedges individually as a side dish

before baking:

 after baking:

**Quinoa cooking directions
Quinoa has a bitter covering called saponin on it when growing to keep birds from eating it, what a great natural defense hunh? But because some of this bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear, about 2-3 minutes. Combine 3/4 cup quinoa with 1 1/2 cups water and simmer for 15 minutes or until tender. This should make about 1 1/2 cups for the recipe although I like to make double this amount and keep it chilled in the fridge for quick weekday salad.

My 6 year old absolutely loved these of course, he loves quinoa and mushrooms. He didn't start out that way, in fact quinoa was a huge NO at first but after making a Greek salad a few times he discovered just how wonderful it is. I think it also has to do with our 3 bite rule, you have to eat 3 bites of each dish served. How will you know if you "hate" something if you never taste it? Plus taste buds slough off all the time and you never know when the new ones will like a previously hated food, this he put together on his own after learning about his tongue in our parent swap preschool. It was an impressive lesson for him.
Alright friends time to link up and inspire each other. I am LOVING all the recipes coming through here each week and the wonderful new blogs I am discovering. Sock it to me! Oh and as far as a theme for this week anything goes, next week? How about a summer meal theme? Of course you can still post anything you like but I need some non meat on the grill summer ideas!

So next week if you have them summer vegetarian dishes!

Peace and Love-



  1. LOVE the Pyrex's! I'm especially drooling over the pie plate - I've never seen one like that. I'm the same way at thrift stores or garage sales I go to the kitchen stuff first to scour for old Pyrex!

    We had the same bite rule in our house growing up (coincedentally I wrote about it at the end of my mushroom post I shared). My brother and I knew to never argue and complain at the table - just take your serving however small it may be and eat it politely. I love the bite rule and being polite about food and will raise my kids the same way.

  2. Wahoo!! great minds totally think alike! Your kids are going to be so great Christina!

  3. Oh and I have never seen a pie plate like that before either! Weird hunh?

  4. I love old Pyrex too - one of my favourite baking dishes is an old yellow one of my Mom's. It's got a beautiful matching lid as well. Thanks for hosting, and hope you enjoy the Strawberry Nut Salad recipe!

  5. that is amazing for sure...

    Happy MOnday..

  6. Interesting factoid about quinoa - I'm not a huge fan (which is sad, given it's GF) and that just might be because I've never rinsed mine before cooking. I'll buy some next time I'm at the store and give it a try.

    You are seriously WonderMom with getting your kids to eat quinoa and portabellos. ;)

  7. Oh I love those little popcorn bowls. Score for you! You'll love the vintage (ahem) Snoopy Snow Cone machine in my post today ;)

    and the time issue? This is what scheduling posts is for - break it into 2 and ta-da! Now I'm done for two days. Phew.

  8. MICHELLE!! I want your snocone maker NOW!! I love the no hfcs syrup it sounds great!

  9. I have to tell you, I went to our local antique mall last week and came across a spring green Pyrex covered dish still sealed up in it original box from the 70's. I so badly wanted to open it but I didn't because that was part of the appeal. I went to pay for it ($25) and I mentioned to the cashier (the mall owner) that i really wanted to see it but didn't want to open it. He tried to open the box and realized it was sealed. I thought he was going to stop there, but then he opened it! That ruined it for me and I was devastated.

    I love vintage Pyrex but htat one was special and UNtouched. How often does that happen?

  10. Ooohhh wow, this looks utterly fantastic! I've been addicted to the wonder world of quinoa lately and I LOVE portabellos. I might even drive to the store after work and pick some of those babies up to make this!!! (I live in whats officially known as the Mushroom Capital of the world - Kennett Square, PA. So i have no excuse not to try your awesome recipe!)

    ~Aubree Cherie

  11. I LOVE vintage pyrex too, I have a little collection going, there are many of us out there ;-) Check out Vonlipi, Toronto Yard Sale Snoop and Solid Cherry (all in my sidebar) they have fab collections!

  12. Hi Laura! I just wanted to let you know that I've actually tried this now! I did it a bit different, but the inspiration was all yours :)

    Also, I wanted to let you know that I linked it to My Fav (Top 10) Recipes from Last Week!

    ~Aubree Cherie


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