Smoky Stuffed Mushrooms

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites, half the fry seasoning, half the smoked paprika, and 1 tsp chili (use more or less to taste). Cook, stirring, until fragrant, about 30 seconds. Stir quinoa, 1 cup water, and a large pinch of salt into pot. Cover pot and bring to a boil.

Once quinoa is boiling, reduce heat under pot to low and let simmer until quinoa is tender, about 15 minutes. Meanwhile, remove gills from underside of portobellos with a spoon and trim away any large pieces of stem.

Brush portobellos with 2 TBSP olive oil. Season with salt and pepper, then rub all over with remaining fry seasoning and smoked paprika. Arrange smooth-side up on a baking sheet. Roast in oven until tender, 10-15 minutes. Once done, preheat broiler to high.

While portobellos roast, melt 1 TBSP butter in a small pan over medium heat. Add panko and toast, stirring frequently, until golden brown, 3-4 minutes. Season with salt and pepper. Transfer to a small bowl, then stir in mozzarella and set aside. Core and dice tomato. Fluff quinoa with a fork once tender, then stir in tomato. Season with salt and pepper.