Quinoa Stuffed Portabella Mushrooms (V) October 11, 2016 By Jump to recipe Quinoa Stuffed Portabella Mushrooms (V) October 11, 2016 by EIR Category Recipes Quinoa Stuffed Portabella Mushrooms Persons 4 Serving Size 1 mushroom per serving Ingredients 1 cup quinoa 4 large portabella mushrooms, with stems 1 cup vegetable broth 1 cup water 2 cup snow peas, chopped 2 tsps. smoked paprika 1 tbsp. parsley, minced 1 tsp oregano, minced 1 tsp thyme, dried 1/2 tbsp. minced garlic 1 tbsp. extra virgin olive oil, 100% first cold pressed, unrefined 1 dash sea salt Instructions Prepare quinoa according to package directions, substituting 1 cup vegetable broth for 1 cup of water. Add parsley oregano, and thyme to quinoa right before liquid is completely absorbed mixing throughout and adding Wash and hull portabella mushrooms, reserving stems. Coat caps with 1 tsp of EVO and place under broiler for 8 minutes, turning mushrooms halfway through. Mushroom caps should be cooked through and tender, yet firm. Keep warmed. May also be grilled instead. Chop portabella mushroom stems and snow peas pods into bite sized pieces. Sauté chopped mushroom stems, garlic and snow peas with dash of sea salt in 1 tbsp. EVO until mushrooms and pea pods are tender. About 10 minutes. Remove from heat and add prepared quinoa to sautéed vegetables mixing well. Fill each mushroom cap with mixture, dividing evenly between each mushroom cap. Garnish with a sprinkle of smoked paprika and light drizzle of EVO before serving. Tags Eating in the Real, Eating in the Real with Renee, main entrees, mushrooms, portabella mushrooms, quinoa, stuffed mushrooms, vegan, vegetarian © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.