Quinoa & Vegetable Stuffed Portobello

Quinoa and Vegetables Stuffed Portobello Recipe:

The ingredients listed here are the ones pictured, but hey can be easily substituted. Use rice or barley instead of quinoa, different veggies, add nuts and other dried fruits that you like. Whatever type of grain you choose to use, be sure it is fully cooked (leftovers are great).


You will need:

portobello mushrooms

olive oil

chopped onions ( 2 tablespoons per mushroom)

chopped garlic (use 1 per mushroom)

chopped carrots (1/2 carrot per mushroom)

kale, stalk removed (1 leaf per mushroom)

cooked red quinoa

raisins

Preheat oven to 350 degrees.

Remove mushroom stalks and chop it. Set aside. Remove gills from mushrooms and brush each mushroom with olive oil all around. Season well with salt and pepper. Set aside.

In a skillet, heat some olive oil and cook onions until translucent adding the garlic on the last minute. Add the chopped mushroom stalks and chopped carrots, cook until mushrooms are browned, add kale and a tablespoon of water to help cook it. Add the quinoa and raisins and cook until warmed. Season with salt and pepper.

Spoon quinoa mixture inside the mushrooms, pressing down to pack as much filling as possible. Transfer to a baking sheet and cook for about 30 minutes. Serve warm.

Enjoy it!

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