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Quinoa Stuffed Portabella Mushrooms (V)

October 11, 2016 By

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Quinoa Stuffed Portabella Mushrooms (V)

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EIR
October 11, 2016
by EIR
Category Recipes
Quinoa Stuffed Portabella Mushrooms
Persons
4
Serving Size
1 mushroom per serving
Quinoa Stuffed Portabella Mushrooms (V)

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

  1. Prepare quinoa according to package directions, substituting 1 cup vegetable broth for 1 cup of water.
  2. Add parsley oregano, and thyme to quinoa right before liquid is completely absorbed mixing throughout and adding
  3. Wash and hull portabella mushrooms, reserving stems.
  4. 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.
  5. Keep warmed. May also be grilled instead.
  6. Chop portabella mushroom stems and snow peas pods into bite sized pieces.
  7. 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.
  8. Remove from heat and add prepared quinoa to sautéed vegetables mixing well.
  9. Fill each mushroom cap with mixture, dividing evenly between each mushroom cap.
  10. 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
© 2025 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.
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Tagged With: Eating in the Real, Eating in the Real with Renee, main entrees, mushrooms, portabella mushrooms, quinoa, stuffed mushrooms, vegan, vegetarian

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