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A while back TheHDD was on a quinoa kick. Tara hadn’t really had it before and when she tried it for the first time she wondered what rock she had she been living under because it was that good.

Then she got real creative!

By creative she means she set her sights on another food she hadn’t tried and put them together.

Enter the portobello mushroom.

Is Tara the last known human to not have ever tried a portobello mushroom? Maybe. Regardless of her being late to this particular fungus party, she rolled up her sleeves and set out to find a recipe to try…

She happened to find one with…You guessed it: Quinoa! That’s a double plus bonus score in her book. The original recipe was found over at the GlutenFreeGoddess and with a few slight changes a delicious recipe was born!

Stuffed Portobello Mushrooms

Ingredients:

  • 1 portobello mushroom per person
  • 1/2 cup cooked quinoa per mushroom
  • A few grape or cherry tomatoes
  • Small handful of delicious cheese (we found Borgonzola and loved it)
  • Small handful of cranberries
  • Small handful of toasted pine nuts
  • Chopped garlic (we used 4 cloves)
  • Sliced Scallion
  • Olive Oil
  • Balsamic Vinegar
Preheat the oven to 350F

Okay so you have this mushroom. So big and intimidating! What to do? What to do?

Not to worry. Just slice off the stem and gently scrape the “gills” off with a spoon. It’s a lot easier than we thought it would be. After we were done we were like “huh, that was super easy”

  

In a large bowl mix the cranberries, toasted pine nuts, tomatoes, chopped garlic, scallion and whatever yummy cheese you decided to use with the cooked quinoa.

Add a touch of olive oil and balsalmic to help keep everything together. If you looked over the original recipe you’ll see there is a step to put everything in the skillet first. We didn’t. We just put everything in the bowl and mixed it and then stuffed the mushrooms…

Place stuffed mushrooms in lightly oil baking dish and cook for about 20ish minutes. We “tented” the mushrooms with foil to keep them moist while baking.

Though the stuffed mushrooms are beautiful in color and oozing with cheesy goodness we couldn’t pass up the opportunity to add some pan roasted brussels sprouts and peppers.

We aren’t intimidated by this big ole mushroom anymore!

~ Now that’s good eatin’ folks!

(Don’t forget to check out our Wasa review and Giveaway!)

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