Summer Quinoa Stuffed Mushroom
By: Alexandra M Jamieson
Published: Thursday, August 26, 2010 - 7:06pm

Ingredients




4 large Portobello mushrooms
Olive oil
Balsamic vinegar
Sea salt and ground pepper, to taste
For stuffing:
1 tablespoon minced garlic
1 cup and ⅓ of cooked quinoa
1 cup halved cherry tomatoes
1/4 tablespoon sliced chives
3 tablespoons raisins
1/4 cup sprinkle of toasted pine nuts
Sea salt and ground pepper, to taste
1 tablespoon each chopped parsley, basil or mint

Preparation

1 Preheat the oven to 350 degrees F. Lightly oil the bottom of a glass baking dish. 2 Gently clean off the mushroom caps; slice off the stems and using a teaspoon carefully scrape out the dark gills. Place the caps in the baking dish. Drizzle with 2 teaspoons of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper. Pre-bake the mushrooms for 15 minutes. Remove from the oven and set aside while you prepare the stuffing. 3 In a skillet, heat 2 teaspoons oil and toss in the garlic. Stir for a minute. 4 Add in the cooked quinoa, tomatoes, chives, raisins, and pine nuts. Season to taste with sea salt and ground pepper. Stir to combine. 5 Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat and stir in the fresh chopped herbs. 6 Stuff each mushroom cap with ¼ of the quinoa mixture. Cover the baking dish with foil and bake in the oven for 20 minutes.