H o l l y 's a H e r b i v o r e

Quinoa Stuffed Balsamic Portabella Mushrooms

This has been given the official seal of approval by carnivores as a truly satisfying “meatless monday” meal. It’s super easy to make and full of flavour.

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Serves 4:

For the Mushrooms:

4 large portabella mushrooms

6 cloves of garlic, bashed, bruised or chopped

1/2 red chilli, sliced (seeds removed if you don’t like things too spicy!)

1/3 cup balsamic vinegar

3 tbsp olive oil

pinch of salt and pepper

a few sprigs of fresh rosemary and thyme (or 2 tsp each of dried)

For the Quinoa:

1 cup quinoa

3 tbsp apple cider vinegar

juice of 1 lemon

rind of 1/2 lemon

1 1/2 cups water

1/3 cup walnuts, toasted and chopped

1 big handful fresh basil, roughly torn

1 big handful fresh parsley, finely chopped

1 big handful fresh spinach leaves, roughly chopped

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The longer you can marinate the mushrooms the better, in fact this is a great meal to prepare a day in advance. The quinoa tastes great after a day too. If you can’t prepare it the day before then just make sure the mushrooms are marinating for at least 2 hours.

Chop off the mushroom stalks, wash any dirt off and pat dry with a paper towel. Put the mushrooms and all the ingredients for the marinade straight into a ziplock bag and shake around so everything is covered. Put the bag in the fridge for a few hours or overnight. Shake the ingredients around every so often.

For the quinoa – put a medium saucepan on the stove on a medium heat and add the quinoa, apple cider vinegar and lemon juice. Stir this in as the pan starts to heat up and then add the water after a minute or two. Bring to the boil then turn down to a simmer for 15-20 minutes, or until the water is absorbed and the quinoa is cooked.

Once the quinoa has cooled a bit – give it 5-10 minutes or so – add the lemon rind, walnuts, basil, parsley and spinach.

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About 15 minutes before you’re ready to eat get your griddle pan (or BBQ!) really hot. Put the mushrooms on stem side up for 5-7 minutes then turn over and cook the other side for the same time.
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Add the quinoa either cold Рor you could warm it up right before serving.

These work great as a veggie BBQ option, veggie burger, stuffed with quinoa, or sliced up in a grilled cheese!

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This entry was published on February 9, 2015 at 5:00 pm. It’s filed under dinner, gluten free, lunch, Uncategorized, vegan, vegetarian and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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