Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, portobello quinoa. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Remove from the heat and fluff the quinoa with a. 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. Cook quinoa + roast portobello mushrooms.
Portobello Quinoa is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Portobello Quinoa is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have portobello quinoa using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Portobello Quinoa:
- Take 2 cup stock (chicken, veggie, beef, etc.)
- Prepare 1 cup quinoa
- Make ready 2 portobello mushrooms, diced
- Make ready 2 tbsp butter
- Prepare salt
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Slice them down the center & then cut them into half moon shapes. 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. Coat portobello mushrooms with the marinade. Add cooked quinoa, black beans, corn, salt, garlic powder and cumin. Stuff mushroom cups with quinoa black bean filling.
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