Updated on August 5, 2011
This creation was made up of many random ingredients and no recipe, so I will do my best to relay it to you because it turned out SO good. These were also HUMONGOUS mushroom caps so this recipe might be better for 6 smaller servings rather than 4. This didn’t even take very long either, so you should definitely try it out. 🙂
6 Portobello Mushroom Caps
Red Wine or Balsamic Vinegar
3 Cups Cooked Quinoa
1-2 Tbsp. Olive Oil
2-4 Cloves of Garlic (minced)
1 Cup Chopped Leeks
1 1/4 Cups Lightly Packed Chopped Swiss Chard (w/o stems)
1 Cup Chopped up Broccoli (mostly w/o stalks)
1 1/4 Cups Shredded Carrot
1 Chopped Tomato
2 Tbsp. Italian or Greek Seasoning Mix
1/4 Cup Nutritional Yeast
Preheat oven to 375F. Start cooking quinoa (either in rice-cooker or pan), while that’s cooking start prepping your veggies and clean your mushroom caps. After that is done, set your caps on an oiled baking sheet and drizzle the insides with red wine or balsamic vinegar.
Warm a large pan over medium with the olive oil in it; once hot, put in leeks and garlic and cook until the leeks are dark and softened (5 minutes). Add in broccoli, chard and carrots; cook until the chard is wilted. Then add the tomato and spice/herb mix plus some salt and pepper to taste and cook for an additional 3 minutes. By this time your quinoa should have been done for a few minutes, stir it into the veggie mix until combined thoroughly.
Place veggie/quinoa mix into mushroom caps and sprinkle each cap with nutritional yeast. Put a sheet of foil over the caps and place baking sheet on the middle rack in the oven, bake for 15 minutes then remove foil and bake for an additional 5 minutes. Take out and you’re done!