These large stuffed portobella mushroom caps made a lovely presentation at our dinner last night. In addition,.they were very tasty, easy to make, nutritious and filling, not to mention gluten free and vegan.
I adapted the recipe from a recipe I found on a blog called Adventures in All Things Food,
Quinoa is actually a berry that is high in protein as well..Coupled with soup ( Like Egyptian Red Lentil Soup) or salad ( like Arugula and Cashew Salad ), it's a filling meal. You might want to add sunflower seeds, to the stuffing mixture if eating it as an entree. Otherwise, it is a perfect side dish for any meal.
|I grated a little carrot and red onion on top for decoration|
Interesting Fact: Did you know that Portobella mushrooms start out as cremini mushrooms, but they develop into portobella when they are left to grow for an additional week after the other cremini mushrooms are harvested. Portobellas usually grow to over 6 inches wide and tastier. Low in calories, but rich in flavor these meaty portobella mushrooms are great stuffed or grilled as burgers for vegetarians.
Nutritionally, they are thought to provide powerful antioxidants that help protect the body against cancer. In addition, portiobella mushrooms are a good source of selenium ( which is needed for a healthy immune system, but hard to find in most foods) , copper, and potassium, and other minerals. Dr. Fuhrman of the book Eat to Live encourages his readers to eat lots of mushrooms because of their high nutritional and antioxidant value.
Directions:Start by cleaning your Portobella mushrooms with a dry paper towel. Gently knock off any dirt or debris. Remove the stem, chop and reserve. With a spoon gently scrape out the gills inside the caps. Set aside.
Preheat the oven to 350 degrees.
In a saute pan, heat the
Take off the heat and add the
What do you do with Portobella Mushroom Caps? I love your comments, so please leave one. How do you spell Portobella/ portabella ? It seems to be acceptable either way..
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