Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, portobello quinoa. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Roasted portobello mushrooms make a succulent base for a savory quinoa stuffing made with Parmesan cheese, baby spinach, and pecans. Plated upon a small pool of marinara sauce, the mushrooms make an attractive appetizer; add a salad, and you've got a nice, light lunch or dinner that comes together quickly. Remove from the heat and fluff the quinoa with a. Cook quinoa + roast portobello mushrooms.
Portobello Quinoa is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Portobello Quinoa is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook portobello quinoa using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Portobello Quinoa:
- Prepare 2 cup stock (chicken, veggie, beef, etc.)
- Make ready 1 cup quinoa
- Get 2 portobello mushrooms, diced
- Make ready 2 tbsp butter
- Make ready salt
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! To make quinoa, combine quinoa with vegetable broth and rosemary in a small saucepan. The base is hearty portobello mushrooms in a balsamic-lime marinade seasoned with smoky spices. You can cook them either in the oven or on the grill, which makes them great for taking along to BBQs and dinner parties alike.
Steps to make Portobello Quinoa:
- 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.
The base is hearty portobello mushrooms in a balsamic-lime marinade seasoned with smoky spices. You can cook them either in the oven or on the grill, which makes them great for taking along to BBQs and dinner parties alike. Filled with fresh veggies and black beans, these mexican quinoa stuffed portabella mushrooms are hard to resist! Topped with a touch of cheese and an herby avocado sauce, they make for a killer dinner. Gluten free with dairy free / vegan options.
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