Portobello Mushrooms
This is a very tasty and versatile dish as you can serve it as a sandwich or on a plate over rice or quinoa. (Assumes you’ve made the pesto ahead of time.) See pesto recipe under sides.
Portobello Mushrooms with Pesto
A very versatile and tasty recipe that can be a main dish or a sandwich
Equipment
- Rice cooker or sauce pan, chef's knife and large skillet
Ingredients
- 1 C Quinoa well rinsed
- 2-3 large Portobello mushrooms cubed
- 1 12 oz. jar Roasted red peppers sliced
- 1 small Red onion sliced
- 2 T Olive oil extra virgin
- ¼ C Red wine optional
- 2 T Tamari organic
- 2 t Thyme
- Salt & pepper to taste
Pesto
- 2 C Basil fresh
- ⅓ C Walnuts raw
- 1 clove Garlic peeled
- ¼ C Olive oil extra virgin
Instructions
- Start the quinoa cooking in either a rice cooker or covered sauce pan. (1 C quinoa, 2 C water)
- Prep onions by slicing, cube portobello mushrooms and rinse roasted red peppers
- Start cooking skillet items after quinoa cooks about 10 minutes so that they will finish cooking about the same time as the quinoa
- Sauté red onions in olive oil a few minutes
- Add cubed portobello mushrooms, roasted red peppers, tamari, red wine (if used) and seasonings and cover. Cooks in about 10 minutes.
- Serve over quinoa. Top with pesto.
Notes
This recipe “total time” assumes you have made the pesto ahead of time. Whether it’s frozen or in the fridge, it should be brought to room temp before serving.
