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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Scoop a generous spoonful of the quinoa pilaf onto the bottom (gill-side) of each mushroom. Top with goat cheese and freshly ground pepper.
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