Authors: lisa' s kitchen feed
Or salad if you prefer, these marinated portobello mushrooms filled with dressed up quinoa make for a relatively easy and healthy dinner idea. On the plate are a few of my favorite things. I've never met a mushroom I could resist and broiling the mushrooms really bring out their "meaty" texture. Quinoa adds extra goodness and texture to the sandwich and I had to restrain myself from eating more than one of these filling delights because I adore mushrooms and quinoa that much.
Note: the measures here are approximate as it depends on the size of your mushrooms and the amount of quinoa that you wish to include. Serve as open faced sandwiches if desired. This is also an excellent way to use up any leftover quinoa and of course, another excuse to adorn your plate with mighty mushrooms.
Other mushroom dishes from Lisa's Vegetarian Kitchen:Portobello Quinoa Stuffed Sandwich
1/2 cup quinoa, well rinsed and soaked overnight in 1 cup of water
4 portobello mushrooms, wiped clean with a damp cloth
2 shallots, finely chopped
1/4 cup olive oil
3 - 4 tablespoons tamari
3 - 4 tablespoons balsamic vinegar
2 teaspoons rice vinegar
1 teaspoon Dijon mustard
sea salt to taste
1/3 cup sun-dried tomatoes, soaked in hot water for 20 minutes, drained and chopped
2 - 3 green or red chilies, seeded and finely chopped
1 teaspoon chili powder
1/4 - 1/2 teaspoon cayenne
sea salt and freshly cracked black pepper to taste
1/4 cup fresh parsley, chopped
1/4 - 1/3 cup goat cheese, crumbled or mashed (optional)
In small bowl, whisk together the shallots, olive oil, tamari, balsamic vinegar, rice vinegar and Dijon mustard. Remove the stems from the mushrooms and scrape out some of the membrane. Place the mushrooms in a shallow pan and pour the marinade over top. Toss to coat and sprinkle with salt. Let sit for about 20 minutes, flipping the mushrooms occasionally to distribute the oil and vinegar mixture.
Bring the quinoa to a boil, reduce the heat to medium low and cover and simmer until the liquid is absorbed - about 15 - 20 minutes. Remove from the heat, let sit for about 5 minutes and fluff with a fork. Stir in the sun-dried tomatoes, chilies, chili powder, cayenne, salt, black pepper, parsley and goat cheese if using.
Preheat your oven to broil, place the mushrooms on a broiling pan and put on the top rack of the oven, leaving the door slightly ajar. Broil for about 10 minutes, or until the mushrooms soften up and begin to release their juices.
Curried Black-Eyed Peas with Dried Mushrooms
Mushroom Cheddar Cheese Toasts
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Mushroom Nut Loaf in Puff Pastry
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