Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula
Submitted by Isa
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| prep time: 30 minutes | cooking time: 20 minutes | makes 4 |
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| Serve on a bed of arugula to make a perfect appetizer for an Italian meal. Try to find mushrooms who's caps curve to form a cup, and I find that ones that are on the smaller side work best. |
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Equipment:
Ingredients
4 portobella mushrooms, caps washed and stems removed, trimmed and thinly sliced
1/2 cup dry quinoa, washed
1 cup water
2 tsp olive oil, plus extra for brushing the mushrooms with
1 medium yellow onion, chopped small
3 cloves garlic, minced
1 tablespoon fresh thyme (or 1 tsp dried)
1/2 tsp dried margoram
1/2 teaspoon salt
fresh black pepper, to taste
1 cup vegetable broth or water
1/4 cup chopped parley
1/2 cup nutritional yeast flakes
1 scant teaspoon lemon zest (a couple of brushes with a grater should do)
Juice of 1/2 a lemon
1 1/2 cups arugula, chopped into bite size pieces
Fresh parsley for garnish
Directions
Preheat oven to 425
Cook quinoa with 1 cup of water in a small pot, bring to a boil then cover and simmer over low heat until soft, about 15 minutes.
Meanwhile, Heat olive oil in medium sauce pan low-medium heat, add onions and sliced mushroom stems, saute onions until translucent (3-5 minutes).
Add garlic, salt, black pepper, thyme and marjoram, saute until the garlic if fragrant (about 2 minutes).
Add vegetable broth, turn heat up to medium, let simmer 5 minutes.
Add nutritional yeast and parsley, stir until all nutritional yeast is absorbed, add lemon juice and lemon zest.
Turn the heat off and set aside.
Brush or spray with olive oil and sprinkle with salt. Line them gills up, in a baking pan, and place in oven for 5 minutes.
Meanwhile, pour 1 cup of the nutritional yeast sauce into the quinoa and combine well. Add the arugula and mix until the arugula is well distibuted. Remoce mushrooms from the oven and fill them equally with the mixture. Put them back in the oven for 30 minutes.
Remove from oven, reheat the remaining sauce. Chop some parsley for garnish. Place each mushroom on a bed of a arugula and drizzle sauce over each mushroom. Garnish with Parsly and serve. |
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Reviews (add your own)
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| Justin wrote on Wednesday September 17th, 2003 12:25 AM |
 three and a half soybeans |
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These are awesome. My advice would be to make extra sauce. |
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| aa wrote on Saturday January 14th, 2006 08:58 PM |
 four soybeans |
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yumsters - i loved this & I'm not vegan. I made on a whim. I only made the quinoa and I added corn to it. It tasted great. Didnt bother w/ lemon zest cuz I'm lazy & i only had dried parsley so just added less. |
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