Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Portobello Quinoa. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Portobello Quinoa Recipe. Quinoa is a favorite side dish at our house. We first tasted it at the Plaza Cafe in Santa Fe, where none of the staff could spell "quinoa" for.
You can cook Portobello Quinoa using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Portobello Quinoa
Take 2 cup of stock (chicken, veggie, beef, etc.).
Make ready 1 cup of quinoa.
Make ready 2 of portobello mushrooms, diced.
It’s 2 tbsp of butter.
You need of salt.
Stuff the mushroom caps with the quinoa mixture, and drizzle with olive oil.Quinoa, spinach, and roasted tomatoes are combined with pesto and mozzarella and stuffed into portobello mushroom caps for a Quinoa & Spinach Stuffed Portobellos.In this hearty vegan main course, meaty portobellos stuffed with quinoa, sun-dried tomatoes, and Juice half the lemon (the juice will be divided between the quinoa and the white bean mash); cut half.This time of year I always get excited coming home to a fresh local box of veggies from The Farm Table.
Portobello Quinoa instructions
Bring stock to boil in medium pan..
Add quinoa, cover, and reduce heat to low simmer. Allow to cook for approximately 20 minutes, or until moisture is absorbed..
In a pan saute garlic and diced portobello until browned without cooking to the point of dehydration..
Add portobello to quinoa and serve warm..
Find more healthy meal ideas at Chatelaine.com.A kosher for Passover, gluten-free recipe for Parmesan Quinoa-Stuffed Portobello mushrooms.It is served as an appetizer or vegetarian main course.
The Farm Box is one of the ways I support locally grown produce from local farmers!The inspiration for this comes This is my streamlined version.Once the quinoa has absorbed the water, turn off heat and fluff up with a fork.Aromatic baked mushrooms with nutty quinoa and creamy goat's cheese.Ancient grains: Baked portabello mushrooms topped with quinoa and feta.
