Quinoa Stuffed Portabella Mushrooms (serves 2)

 

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Yummy, Chewy, Toothsome, and Crunchy. Who says plant based foods aren’t delicious and filling? The temperatures are rising, the snow is melting, and my psychedelic 64th birthday is tomorrow. So here is a dish that is multi-colored (rainbow quinoa) and mucho savory! ~ Glyn

Quinoa Stuffed Portabella Mushrooms (serves 2)

½ c. rainbow quinoa
1 c. vegetable bouillon
½ c. finely chopped onion
1 clove garlic, minced
¼ c. coarsely chopped pecans
¼ c. chopped water chestnuts (for crunch)
1 tbsp. olive oil
½ tsp. poultry seasoning
¼ c. dry white wine or water
2 portabella mushroom caps
6 pecan halves (for garnish)

Cook the quinoa in the bouillon.

Remove the stems from the mushrooms. Set the mushrooms aside while you make the stuffing.

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Chop the stems finely. In the olive oil, sauté the onion, mushroom stems, garlic, chopped pecans and water chestnuts.

Add the poultry seasoning, and a dash of salt and pepper.

Stir in the quinoa. Add the wine or water to bind the stuffing.

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Fill the reserved portabella caps with the stuffing and arrange three pecan halves on each.

Bake in a preheated 350 oven for 30 minutes.

Serve with steamed green beans and radishes.

This entry was posted by Glyn Ruppe-Melnyk.

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