Recipe Contest 3rd Place Winner!

Quinoa Stuffed Portobello Mushrooms

Submitted by Noreen Lake

Ingredients:

• 1 1/2 cups cooked Quinoa
• 4 large Portobello Mushrooms
• 1 med. onion chopped
• 2 lg.carrots peeled and chopped
• 2 gloves of garlic chopped
• 2 cups fresh spinach
• Portobello mushroom steams chopped
• 1 TBSP coconut oil
• vegetable broth as needed 
• 1 tsp ground coriander  or to taste
• salt and pepper to taste
• 1 tsp ground cardamom or to taste
• 1/4 c. Nutritional yeast

Optional: shredded Swiss Cheese

 

Directions:

1. Remove steams of the Portabella mushrooms, chop and set aside. 
2. Prep all other ingredients and set aside. 
3. Place coconut oil in pan on med heat, when oil is melted add onion cook until translucent. Add carrots cook for 2 - 3 minutes or until fork tender constantly stirring, to keep ingredients from sticking. If needed add a splash of vegetable broth while cooking. 
4. Add chopped mushroom stems and continue stirring for another 2-3  minutes.   
5. Finally, add cooked Quinoa and spinach stir until combined, take mixture off heat and let cool down to touch, add in all spices  
6. Place Portabella caps in an oven safe dish drizzle with some extra oil salt and pepper. Top each mushroom with sautéed mixture, sprinkle with nutritional yeast and place in a 350 degree oven for 45 minutes. 
7. Remove from oven serve with a mixed greens salad. YUM!

Optional: add shredded Swiss cheese on top of each mushroom when baking.