Stuffed Portabella Mushrooms

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I have been eating cleaner, in that I am adding more vegetarian meals into my diet than I have in the past. This made a hearty meal for two, only because I had two mushroom caps. I had enough ‘stuffing’ for several more, easily. Here is the recipe:

(2) Large portabella mushroom caps

(1) cup quiona ( this is the red variety)

(2) cups water

Optional – use chicken or vegetable broth instead of water or add Sherry, a couple of tablespoons, to quiona while resting

Finely chopped vegetables – I used garlic, celery, mushroom, tomato, onion, cucumber, broccoli and carrot

(1) cup Italian bread crumbs

A strong Italian cheese grated ( I didn’t have on hand)

About a tablespoon of butter or olive oil

Chopped Almonds, walnuts or pecans

Directions:

In a medium saucepan boil water or stock and add quiona. Stir occasionally and boil on a med- high heat for 5 minutes. Cover the pan and allow the grain to rest off the heat for 15 minutes. Meanwhile, chop the vegetables of you choice into smallish bite size peices. Add half of the vegetable mix to the resting quiona, to soften. In another bowl add the remaining ingredents and mix. If using butter, minced into smallish peices and add a little flour to seperate the peices. Stir in the grain mixture and fold into the breadcrumb mixture. If desired brush the mushroom caps with garlic infused olive oil before stuffing. Broil on high for 3 minutes, then bake on 350 degrees for 20 minutes, ensuring that the caps are heated throughly. Enjoy!

Serves 2 with extra stuffing for another meal, or 4 hungry persons! Add a salad for a complete meal.

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