Quenoa Stuffed Portabella Mushrooms Recipe

Quenoa Stuffed Portabella Mushrooms

From trigger 16 years ago

The sweet raspberry reduction with Agave Nectar makes a contrasting bite to the earthy Mushrooms

1/4 cup quinoa I use organic red and white mixed together for contrast shopping list
2 large Portabella mushrooms, caps and stems wiped clean shopping list
1 tablespoons olive oil shopping list
1 tablespoon finely minced garlic shopping list
1/3 cup chopped leeks, white part shopping list
1/4 cup vegetable broth shopping list
!/2 Cup Steamed spinach shopping list
1 1/2 tablespoons lemon juice shopping list
2 tablespoons toasted and finely chopped walnuts shopping list
2 tablespoons fresh flat-leaf Italian parsley, chopped shopping list
sea salt to taste shopping list
RASPBERRY REDUCTION shopping list
1/2 pint fresh raspberries shopping list
1/4 cup agave nectar shopping list
1/4 cup Pomagranit Blue Berry juice shopping list

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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" 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 16 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 16 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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Reviewed by 4 people

This is a beautiful recipe. You have my 5. I'm saving it too.

greekgirrrl in Long Island loved it
Lovely! thanks so much.

invisiblechef in loved it
Wow, that sounds really interesting. I really need to try this when the raspberries come in season!

aimee in Studio City loved it

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