Ingredients

How to make it

  • Clean Mushroom caps by wiping them with a dry towel set aside
  • Make the Quenoa by package directions using Vegetable stock
  • in a separate pot add all the vegetables and the olive oil and cook until soft
  • Davide cooked Spinach onto each mushroom
  • Add the cooked Vegetables to the Quenoa an mix together place mounds Quenoa on Mushrooms and place into hot oven bake for 15 minutes
  • Place the juice ,the Agave nectar and the raspberries into a stock pot and reduce to a syrup. strain out raspberries and drizzle onto plate.
  • Squeeze the lemon juice over tops of mushrooms
  • Garnish with parsley and serve
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Reviews & Comments 5

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    " It was excellent "
    aimee ate it and said...
    Wow, that sounds really interesting. I really need to try this when the raspberries come in season!
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  • dtour 6 years ago
    I really like quinoa. I use it as often as I can. This is a wonder recipe. Thanks for posting it. I have it bookmarked
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  • melsa102 6 years ago
    Sounds absolutely amazing! Great post!
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    " It was excellent "
    invisiblechef ate it and said...
    Lovely! thanks so much.
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    " It was excellent "
    greekgirrrl ate it and said...
    This is a beautiful recipe. You have my 5. I'm saving it too.
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