Quinoa Stuffed Portobello Mushrooms

 

Quinoa has been trending for awhile but like with most things, I am late to the party. Last month I made quinoa for the first time and blah! it had no taste.  So I decided to change that. I cooked the quinoa according to the directions on the package and added Herbs de Provence, pepper, and kosher salt. A few spices kicked my quinoa up a notch.

To make a complete meal, I stuffed quinoa in a mushroom cap, topped them with Gruyere cheese and baked the mushroom caps in the oven for 20 minutes. Ah-mazing.

This recipe would be perfect as a Thanksgiving side. (How the h-e- double hockey sticks is it almost Thanksgiving!?) This recipe is vegetarian which will please Cousin Shirley. It requires very little hands-on work which is great because it’s Thanksgiving and you have plenty to do. You need to set the table, perhaps wrangle children, and most importantly you have a bottle of wine to drink before crazy Aunt Gertrude arrives. You know she’s going to call you by your sister’s name…just keep drinking…and eating!

Bottoms up!

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Mushrooms

Ingredients

  • 2 portobello mushroom caps
  • 1 cup pearl quinoa
  • 1 tablespoon Herbs de Provence
  • Gruyère cheese (you decide the amount)
  • a dash of kosher salt
  • a dash of black pepper
  • olive oil

 

Directions

  1. Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
  2. Preheat oven to 400 degrees
  3. Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
  4. Stuff mushrooms with cooked quinoa and top with cheese
  5. Cook for 20 minutes

Enjoywamc

 

 

 

 

 

 

 

 

Oven Baked Salmon, A Healthy Weekday Meal + A Wine Pairing

NOTE*mobile & tablet visitors, I’m working on fixing the photo issue

—-What is that noise I hear coming from my window? Birds? CHIRPING? And that smell of fresh air being carried into my house by a warm wind, what’s happening? Oh, I know! Spring has finally arrived here in Boston! What better way to celebrate this beautiful weather than with oven baked salmon and fresh cut tulips?

Yellow Tulips

Salmon is heart healthy, loaded with omega-3’s and the USDA suggests we eat seafood twice a week. It’s a healthy weeknight meal that the entire family will love and it makes for great leftovers.

Lemon, thyme, and oregano

Lemon, thyme, and oregano

There’s a big debate between whether you should buy farmed or wild salmon. Wild salmon is the best option unless you’re purchasing farmed salmon from a reputable market that can guarantee it is free of pesticides, growth hormones and other yucky garbage we’d rather leave out of our bodies! I bought my salmon from Whole Foods-their salmon is “farmed-responsibly” and it was on sale, woohoo!

Responsibly Farmed™ Atlantic salmon

Responsibly Farmed™ Atlantic salmon

I’m stating the obvious here but I haven’t been posting many recipes. Life has been hectic and with a hectic life comes not so great eating habits. I haven’t been eating junk but I haven’t been sitting down for meals, or eating enough vegetables. Also, I can’t lie-I proceed with caution when it comes to cooking due to my PTSD.

Before my accident, I would cook 6 days a week and now I’m down to 3-4 times a week. The only time I’m super dooper excited about cooking, is when I’m cooking for others-that hasn’t changed nor has my passion for all things food related.I’m going to be better at sharing more recipes here on WAMC but please be patient. I do hope you guys are enjoying my photos, and life updates as much as you enjoy my recipes!

Casa Batlló in Barcelona

Casa Batlló in Barcelona

Back to the recipe. Once the salmon was done cooking, I topped it off with a prosciutto lemon crumble and served it over steamed carrot ribbons. The crumble adds a delicious salty crunch but I suggest omitting the crumble if you’re on a low-fat diet.

Crispy Parma Proscuttio

Crispy Parma Proscutti

If you don’t fancy carrots, serve the salmon with snap peas, broccoli, leeks, or your favorite vegetable.

Steamed Carrot Ribbons

Steamed Carrot Ribbons

You know the old myth that says fish should always be paired with white wine? Well, it’s a lie. During a wine tasting class Ellen, the co-owner of one of my favorite wine shops, Tutto Bene Cellars, said to the class “Drink what you like”. True that, Ellen!

Elicio Grenache-Merlot

Elicio Grenache-Merlot

I’m a huge fan of red wines so yesterday I stopped into a local wine store, Wine-Sense, to pick up a nice red wine to compliment the salmon. I enjoy light bodied red wine’s when I’m serving seafood so I opted for a young, light wine, Elicio, a blend of grenache and merlot, made in Southern France, in the Rhône river valley. If you normally pair fish with white wine, get crazy and try a red wine with your oven baked salmon.

If you have any questions or comments about this recipe, don’t be shy- shoot me an email at WithoutAMeasuringCup@gmail.com

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Boston Strong

Boston Strong

Surf N Turf

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Surf N Turf

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