Or salad if you prefer, these marinated portobello mushrooms filled with a dressed-up quinoa stuffing make for a relatively easy and healthy dinner idea. On the plate are a few of my favorite things. I've never met a mushroom I could resist, and broiling the mushrooms really bring out their "meaty" texture. Quinoa adds extra goodness and texture to the sandwich and I had to restrain myself from eating more than one of these filling delights because I adore mushrooms and quinoa that much.
Note: the measures here are approximate as it depends on the size of your mushrooms and the amount of quinoa that you wish to include. Serve as open faced sandwiches if desired. This is also an excellent way to use up any leftover quinoa and, of course, another excuse to adorn your plate with mighty mushrooms.
|Portobello Quinoa Stuffed Sandwich|
|Recipe by Lisa Turner|
Published on November 12, 2012
Broiled marinated portobello mushrooms served with a savory and spicy quinoa and sun-dried tomato "sandwich" filling
Curried Black-Eyed Peas with Dried Mushrooms
Mushroom Cheddar Cheese Toasts
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Mushroom Nut Loaf in Puff Pastry