Tuesday, September 27, 2011

Quinoa Stuffed Portabella Mushrooms

What can be more Cynfully Good than this? My two favorite foods in the world: quinoa and portabella mushrooms- the perfect marriage of delicious taste and wholesome goodness.

I can't rave enough about quinoa. It's a miracle grain and a complete protein. Nutty and delicious, quinoa is a staple in my home. I eat it hot with fresh blueberries, a splash of almond milk and a drizzle of organic maple syrup for breakfast. I toss leftover quinoa into salads for lunch.  I use quinoa as stuffing for acorn squash and eggplant or as a simple side dish instead of rice or potatoes for dinner.

Portabella mushrooms are my salvation when I want to sink my teeth into something thick and juicy. I grill them to perfection and pile them high on whole wheat buns and serve them with all the fixing's.  They're perfect at barbeque's instead of unhealthy burgers and hot dogs. I add chopped portabella mushrooms to salads, mix them into homemade lasagna and my delicious Vegan Eggplant Parmigiana. Portabella mushrooms are luscious and satisfying.  Did you know mushrooms are the only natural source of Vitamin D besides the sun? Eat them often.

Here is a recipe for Quinoa Stuffed Portabella Mushrooms from Made Just Right.  This dish is simple, healthy and impressive enough to serve to guests.
  • 1 cup(s) of quinoa
  • 1 1/2 cup(s) of cold water
  • 6 medium-large portabella mushroom caps (save the stems)
  • 2 cloves garlic, minced
  • 1/2 cup(s) of onion, diced
  • 2/3 cup(s) of peas
  • 2/3 cup(s) of tomato, diced
  • 2/3 cup(s) of yellow bell pepper (or any color will do!)
  • 1 1/2 tbsp. of Earth Balance natural buttery spread, original
  • 1 tsp. of sea salt
  • 1/2 tsp. of ground black pepper
  • 1/2 tsp. of garlic powder
  • 1 tbsp. of extra-virgin olive oil to drizzle
  • 1 tbsp. of cooking oil to saute
  1. Preheat oven to 375F.
  2. In medium sauce pan, add quinoa and water; bring to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.
  3. Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat. Add a dash of salt and pepper with 1/2 tbsp. Earth Balance natural butter spread. Cook for about 5-7 minutes, stirring
  4. Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt. Add additional tbsp. Earth Balance natural buttery spread. Mix thoroughly and let it finish cooking with the lid on.
  5. Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray. Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.
  6. Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.
These are perfect to serve as appetizers or even as a main dish with steamed greens and crusty, whole grain bread.  

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