Quinoa Portabella Cakes

Ingredients

1 1/2 cups cooked quinoa
1 sweet onion chopped
1 clove garlic chopped
1 egg
12 fresh sage leaves+ 5 for garnish
cup fresh grated parmiggiano (4 T for the mix, the rest for the breading)
cup panko

Preparation

1
Saute onion in a bit of olive oil for 5 minutes
2
Add the mushrooms, salt and pepper and saute 5 minutes more
3
Set aside to cool just a bit
4
Beat together egg and cream cheese
5
Add the quinoa, bread crumbs, cheese, mushrooms and sage; mix well
6
Mix together panko and parmiggiano
7
Form into bite size balls and roll in panko and parmiggiano mixture
8
Saute in olive oil over medium heat until golden brown on both sides.
9
Drain and sprinkle with cheese and sage leaves; serve.
.

About

Quinoa Portabello Cakes came out of making Quinoa and having a lot leftover; I did not realize just how big it gets when cooked! The quinoa had been cooked with just a bit of salt and pepper and one bay leaf so it seemed a perfect base for something like a crab cake. Alas, having no fresh crab in the house, I decided to to try using a couple of portabella mushrooms that I had bought this morning. The nutty flavor of the quinoa and the gently mustiness of the sauteed mushrooms work beautifully together! Filippo was not hungry but acquiesced to try one; well he quickly grabbed four more! So I guess it's safe to say he liked them and so did I.

Yield:

16.0 wings/ serves 4

Added:

Sunday, August 29, 2010 - 1:56pm

Creator:

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