Recipe
Quenoa Stuffed Portabella Mushrooms Recipe
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Trigger / All my dishes 1 year, 9 months ago
The sweet raspberry reduction with Agave Nectar makes a contrasting bite to the earthy Mushrooms
Prep:30m Cook:20m Servings:2
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 Trigger |
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Ingredients
- 1/4 cup quinoa I use organic red and white mixed together for contrast
- 2 large Portabella mushrooms, caps and stems wiped clean
- 1 tablespoons olive oil
- 1 tablespoon finely minced garlic
- 1/3 cup chopped leeks, white part
- 1/4 cup Vegetable broth
- !/2 Cup Steamed spinach
- 1 1/2 tablespoons lemon juice
- 2 tablespoons toasted and finely chopped walnuts
- 2 tablespoons fresh flat-leaf Italian parsley, chopped
- sea salt to taste
- RASPBERRY REDUCTION
- 1/2 pint fresh Raspberries
- 1/4 cup Agave Nectar
- 1/4 cup Pomagranit Blue Berry Juice
Directions
- 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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greekgirrrl 1 year, 9 months ago said:
This is a beautiful recipe. You have my 5. I'm saving it too.
invisiblechef 1 year, 9 months ago said:
Lovely! thanks so much.
melsa102 1 year, 9 months ago said:
Sounds absolutely amazing! Great post!
dtour 1 year, 9 months ago said:
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
aimee 1 year, 8 months ago said:
Wow, that sounds really interesting. I really need to try this when the raspberries come in season!