Spicy Herb Tricolored Quinoa Stuffed Mushrooms

I love mushrooms, and especially around the holiday, stuffed mushrooms make a perfect party food. They can be used as an appetizer, a side dish or sometimes even part of a main dish if you have a vegetarian or vegan at your table.

The problem I tend to run into is that they are usually either stuffed with breadcrumbs, which are delicious, but not gluten free, or like at many restaurants, they have crab meat in the them. Crab makes me sick, so that’s always out, but I will sometimes eat the breadcrumb-stuffed ones.

When I saw these beautiful portobello stuffing mushrooms in Trader Joe’s a few weeks ago, I thought they would make a perfect Thanksgiving treat, but wanted them to have protein in them, so they could also be eaten as a meal.

Enter quinoa — one of my new favorites to cook with. I used to use it sparingly, but after all the news stories about rice and arsenic, I panicked a  little. Plus, you can’t beat the nutritional benefits.  Regular quinoa was always OK, but  now that I’ve started buying tricolor quinoa, which I think is a little tastier, I’ve been using it for everything.

Normally, I would have baked these in the oven, but since I had bought the mushrooms before Hurricane Sandy not even thinking that the power might go out, and I didn’t want them to go bad, all I had to work with in the kitchen was the gas stove. So I coated them in olive oil and steamed them.  Never making them any other way again! They came so tender and flavorful.

The recipe calls for 12 mushrooms, but depending on the size of them, you will have leftover quinoa, so you  can make more mushrooms than it calls for.

On a side note, I made these earlier in the day and wanted to reheat some of them, which with no power was a difficult, until we decided to grill outside. I put them in the aluminum foil and put them on the top rack of the grill. They heated up perfectly.

Spicy Herb Tricolored Quinoa Stuffed Mushrooms
By Michelle Maskaly, The Adirondack Chick

12 stuffing portobello mushrooms
1 cup tricolor quinoa {rinsed in cold water}
2 cups water {or 2 cups vegetable broth}
1/2 teaspoon Better Than Bouillon {omit if using the vegetable broth} 2 small cloves garlic minced
1/4 cup finely diced onion
1/8th teaspoon fresh basil chopped (about 1 large leaf)
1/4 teaspoon fresh parsley chopped
1 green serrano pepper chopped (including seeds)
1 tablespoon olive oil (plus extra for brushing)
Celtic Sea Salt Celery Salt

Remove the stems from the mushrooms and gently wash any dirt from the inside and outside. Set aside.

In a pot, combine the quinoa, water and Better Than Bouillon, and bring
to a boil. Reduce to a simmer and cook for about 15 minutes, or until
most of the water is absorbed.

In a small pan heat the oil. Add the garlic and cook about a minute. Add the onion and cook until soft. Stir in the chopped pepper and sprinkle three medium pinches of celery salt. Cook until the peppers get soft.

Stir the onions and peppers into the quinoa.

Gently fold in the parsley and basil. Cover and set aside.

Brush both sides of the mushrooms with olive oil and set into a stove-top steamer. Steam until soft.

Stuff the mushrooms with the quinoa mixture, and enjoy!

This recipe was shared with the following websites: My Sweet and Savory

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