Quinoa Stuffed Portobello Mushroom

By á-1088

Ingredients

• 4 large portobello mushrooms
• 1/2 C uncooked quinoa
• 1 C vegetable broth
• 3 T balsamic vinegar, divided
• 1 small zuchini
• 3/4 c canned quartered artichoke hearts, drained
• 4 green onions with tops
• 2 plum tomatoes
• 2 oz. asiago cheese
• 2 T Chopped fresh basil leaves
• 1 garlic clove pressed
• 1/4 t black pepper
• 4 cups mixed green salad blend

Details

Cooking time 40mins

Preparation

Step 1

preheat oven 375. line large pan wiht foil. Remove stems from mushrooms. Chop stesh to measure 1/2 C. Place quinos into a strainer and rinse under cold water 30 seconds. Bring broth to a boil. Add quinoa and mushroom stems. REduce to simmer, cover and cook 15 mintues until liquid is aborbed. Place mix into bowl.

Remove brown gills from caps. Place round side down onto pan. Place 5 t vinegar into prep bowl. brush over mushrooms.

for filling, shop zucchinin. thinly slice artichokes and green onions. seed and dice tomoatoes. grate cheese. Add zuchhini, artichokes, onions, tomoatoes, cheese, basil, garlic, papper and 1 t vinegar to quinoa mixture. toss

spoon filling into mushrooms. bake 20 -25 min until tender. place mixed greens and remaining 1 t vinegar in bowl toss and serve with mushrooms.