October 06, 2011

Quinoa Veggie Stuffed Mushrooms

I saw a recipe similar to this in one of my favorite magazines, Real Simple.  I switched up some ingredients, used what I had on hand and what was fresh.  The result: a delicious dinner!

I've been eyeing these huge, gorgeous looking portobello mushrooms in the market for weeks and I am convinced that I subliminally gravitated toward this recipe when I first saw it!

Step 1: Heat the oven to 400 degrees and cook 1/2 cup quinoa according to package directions (about 12-15 minutes).
Step 2: place the mushrooms on a baking pan and rub them with olive oil and season with salt and pepper.  Roast them (stem down) for 18-20 minutes or until they are tender.

I thought my mushrooms were burned, but they were fine!  Just got a little dark.  The olive oil, salt and pepper really brought out the flavor.

Step 3: Mix the quinoa with cherry tomatoes, cucumbers, freshly chopped basil, onions, chopped almonds, dried thyme, salt, pepper and 1 TBS olive oil.

Step 4:Make a dressing to drizzle over the mushrooms and a side salad.  I used: 1 TBS  water, 2 TBS olive oil, 2 TBS freshly squeezed lemon juice, thyme, salt and pepper to taste.

Step 5: Top the mushrooms with your mixture and drizzle with the dressing!

Step 6: EAT!


1/2 cup quinoa
1/4 cup raw almonds
1/4 of a medium onion
2 tsp thyme (1 for  topping; 1 for dressing)
3 large portobello mushrooms, stems discarded
3 TBS olive oil
2 TBS freshly squeezed lemon juice
1/2 cucumber
8 cherry tomatoes, halved

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