Stuffed Portobello Mushrooms with Shrimp spinach & Brie cheese
Dec 1, 2010
This healthy meal is low in calories, yet hearty enough to serve as a main course. Meaty portobello mushrooms combine with protein-rich quinoa, creamy feta and vitamin-dense sprouts to create a flavorful dish packed with nutrients.
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Total Time: 0 hours 30
1/2 c. quinoa
1 1/4 lb. Brussels sprouts
4 tsp. Extra virgin olive oil
large portobello mushroom caps
1 tsp. fresh thyme leaves
1/2 tsp. ground cumin
- Preheat oven to 450 degrees F. In 2-quart saucepan, combine quinoa and 3/4 cup water. Heat to boiling on high; reduce heat to medium-low. Cover and cook 15 minutes or until liquid is absorbed.
- Meanwhile, trim and halve sprouts. In an 18-inch by 12-inch jelly-roll pan, toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Roast 10 minutes.
- While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Finely chop thyme and add to medium bowl along with corn, feta, cumin, and cooked quinoa.
- When sprouts have roasted 10 minutes, push to one side of pan and arrange mushrooms, gill side up, on other side. Divide quinoa mixture among mushrooms; roast 10 minutes or until mushrooms are tender.
Video: Jalapeño & Cheese stuffed Portobello Mushrooms | Lazarus Lynch
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Date: 01.12.2018, 12:09 / Views: 81294