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!
Quinoa Stuffed Portobello Mushrooms
- 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
- Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
- Preheat oven to 400 degrees
- Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
- Stuff mushrooms with cooked quinoa and top with cheese
- Cook for 20 minutes