Grilled Portabella Mushrooms with Quinoa |
- 1 cup quinoa, rinsed (where to buy)
- ½ cup lentils
- 3 cups filtered water
- 2 tablespoons butter
- 2 carrots, minced
- 3 green onions, minced
- 1 clove garlic, minced
- 2 cups white wine
- 1 cup chicken stock
- 2 cups kale, minced
- 1 teaspoon each oregano, thyme, and rosemary
- 8 portabella mushrooms, cleaned and stemmed
- 3 tablespoons unfiltered, unrefined olive oil (where to buy)
- Pinch of unrefined sea salt (where to buy)
- Goat cheese, for topping
- Combine the quinoa, lentils, and water together in a saucepan. Bring to a boil, cover, and simmer until quinoa and lentils are tender. About 15 minutes.
- While the quinoa & lentils are cooking, melt the butter in a skillet. Add in the carrots, onions, and garlic. Saute for five minutes or until tender.
- Pour the white wine and chicken stock into the skillet. Bring to a simmer and reduce sauce by half. This should take about ten minutes.
- Once the liquid has reduced, toss in the kale and herbs. Then, mix this together with the cooked quinoa and lentils to create a pilaf. Salt and pepper to taste.
- Using your hands, gently rub the olive oil over the mushrooms. Add a sprinkling of salt to each mushroom. Grill for two minutes per side, until they just begin to release some liquid.
- Scoop a generous spoonful of the quinoa pilaf onto the bottom (gill-side) of each mushroom. Top with goat cheese and freshly ground pepper.
Recipe by at https://naturallyloriel.com/grilled-portabella-mushrooms-with-quinoa/
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