Quinoa Stuffed Portabella with Cauliflower Mashed Potatoes

Quinoa Stuffed Portabella Mushrooms

• 1/3 cup dry quinoa, pre-rinsed
• 2/3 cup chick broth 
• 2 large portobello mushrooms, caps removed
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon black pepper
• 1/2 onion
• 1/2 bell pepper
• 1/4 teaspoon crushed red pepper flakes
• Parsley for garnish 

Directions

1. Preheat oven to 375 degrees f.
2. Add quinoa and water to a medium pot, cover, bring to a boil, reduce heat to a low-boil and cook until quinoa has absorbed most of the water, approximately 12-15 minutes. Add red pepper flake, diced onion & diced bell pepper to quinoea. Simmer on low. Stir occasional to avoid burning at the bottom.
3. While quinoa is cooking, remove mushroom gills & stem. Place mushrooms gill (open side) up on a cookie sheet. Brush mushrooms with olive oil and evenly drizzle with balsamic vinegar.
4. Cook mushrooms 10 minutes. Drain excess liquid from mushrooms.
5. Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into each mushroom. Bake 12 minutes or until mushrooms are tender and cheese is melted. Eat immediately or allow to cool slightly.

Cauliflower mashed potatoes

1. Steam cauliflower. If you do not have a steamer, fill a pot with 1/4 of water. Find a glass Pyrex that barely fits on top of the the pot but allows the steam to escape. 
2. Cover pot with lid.  
3. Boil for 10 minutes or until tender.
4. Add steamed cauliflower to food processor or blender. 
5. Add a clove of garlic, black pepper and a little bit of milk. 
6. Viola-cauliflower mashed potatoes.

This meal was super good. I actually couldn't even eat the salad. I saved it for lunch the next day.