| Course | Main Dish |
|---|---|
| Cuisines | American |
| Cooking Methods | Baking, Sautéing, Simmering |
| Diets | Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, Soy Free, Vegan, Vegetarian |
| Main categories | Ethnic Authentic, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Grains, Vegetables |
| Recipe Author | |
| Special Occasions | Other Occasion, Rosh Hashanah |
Quinoa Stuffed Portobello Mushroom Caps with Raisins and Pine Nuts
Serves: 10 servings
Serving Size: 1 stuffed mushroom
This Quinoa Stuffed Portobello Mushroom Cap is a satisfying and filling main course for vegan, dairy and meat free meals during Passover or any other time of year. This dish is based on Ronnie Fein's recipe.
Recipe by:
http://www.ronniefein.com/blog/its-amazing-how-so-many-so-called-poor-peoples?fbclid=IwAR2V5V6OiIdnNK9xgkc6KOwCMeGkHeHW2E-2xZGnjoCFsrTHzSWhf7Q1Qsw
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Baking sheet, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Saute pan, Sharp knifes, Skillet, Spatula, Top StoveIngredients
- 10 portobello mushroom large, stems removed
- 4 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper
- 8 stalk green onion chopped
- ½ cup pine nuts
- 2 clove garlic large, chopped
- ½ cup golden raisins
- 1 ⅓ cup quinoa
- 2 ⅔ cup water
- 4 tablespoon fresh mint chopped
Instructions
- Preheat the oven to 350 degrees.
- Rinse well the quinoa to remove the bitterness on the outside of the quinoa. Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes. When quinoa is ready, remove the lid and fluff the quinoa with a fork.
- Wipe the mushroom caps clean, remove the inedible steams and place them outside up on a 2 baking sheets for 10 stuffed mushrooms.
- Brush the outsides with about 2 tablespoons of the olive oil.
- Sprinkle with salt and pepper. Turn the caps over (the gills side up).
- Heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat.
- Add the green onion and pine nuts and cook for 1-2 minutes.
- Add the garlic and raisins and cook for another minute.
- Add the quinoa and mint and cook briefly to distribute the ingredients evenly.
- Taste for seasoning and add salt and pepper to taste. Spoon equal amounts of the quinoa mixture onto each mushroom cap.
- Bake for 20 minutes or until the mushrooms are tender.
Reheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 224kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 566mg | Fiber: 4g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
Quinoa Stuffed Portobello Mushroom Caps with Raisins and Pine Nuts
$42.00 cooking fee
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