Quinoa Stuffed Portobello Mushroom Caps with Raisins and Pine Nuts
Serving Size: 10servings
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.
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 Instructions
Heat in microwave on high power until heated through.