Perfectly easy to prepare ahead of time then throw on the barbecue on a late summer afternoon, this dish offers up a heaping helping of nutrient packed goodness while being simple to prepare. Featuring Chef Brad Martin of Riverside Convention Center.
Recipe: Rainbow Quinoa Stuffed Portabella
Servings per recipe: 2
Prep time: 8 minutes
Cook time: 5-7 minutes
- 2 portobello mushrooms
- 2 C cooked Quinoa
- 1 C hummus
- 1 C cooked chopped veggies
- 1 Tbsp herbes de provence
Prepare the mushroom caps by removing the thick, woody stem. Turn the mushroom upside down, hold the cap firmly in the palm of the hand, and using your opposite thumb, put gentle but firm pressure on the stem pushing it sideways just until it pops off. Using the edge of a metal spoon, scrape out the dark brown gills from inside the mushroom cap. Brush with a little vegetable oil and season with salt and pepper if desired.
For the stuffing, combine the quinoa, hummus, vegetables, and herbs in a large bowl and mix until combined. Taste and adjust seasoning as desired.
Divide the filling mixture between the mushrooms and pat down to create a uniform dome shape.
Cook on a hot grill until the mushroom is softened and cooked through and the filling is heated.
* Can also be cooked in a 350*F oven until the mushroom is cooked through, about 20 minutes