Stuffed mushrooms

Zach has been gone for over two weeks, on the plus side we only have two weeks left! We have defiantly been keeping busy! With discovering the Galt Market with My lovely cousin June, and the Claudius, where I found squash blossoms (recipe to come.) To going up to the moutons to escape the heat (109F) with my other lovely cousin Lily and Luke.

Ivy having way to much fun with Chassis leash, and the swimming hole!

 

 I have not been cooking, but making a lot of salads with random things around the house and shakes the last few days. 

Today with the temps in the 80s I can now think about being in the kitchen, without the fear of melting! I found this great recipe for Parmesan & Herbed Quinoa Stuffed Portobello Mushrooms. It sounded like the perfect earthy/ healthy meal I needed!

 Recipe and photo from E.A.T

      Ingredients:

• 2 large Portobello mushrooms
• 1 cup of prepared quinoa (after you cook the quinoa allow to cool and incorporate thyme, salt, pepper, and diced cucumbers).
• Olive oil
• Thyme sprigs and leaves
• Salt & pepper
• Parmesan cheese

Preheat oven to 400 degrees. Wipe your mushrooms with a damp paper towel to clean. Remove the stem, place on a baking sheet and drizzle mushrooms with olive oil. Sprinkle with a pinch of salt and pepper, then transfer the mushrooms to the hot oven to roast for 5-7 minutes.

Remove from oven and scoop quinoa mixture into the mushroom caps, add a pinch of fresh thyme leaves and grate fresh parmesan on top before returning to the hot oven and roasting for another 5 minutes or until the cheese is melted to your liking. I like to toss a couple whole sprigs of thyme onto the baking sheet at this point to use later for a garnish.

Remove and serve with that freshly roasted sprig of thyme.

 My yummy mushrooms! They look better in real life...

This was very easy! The hardest part was waiting for the quinoa to cook. I didn’t not have fresh thyme so I used my fresh oregano instead, and it was still delicious! I was also thinking that rosemary would be really good in it! I ate both mushrooms, so it might be a good appetizer, or pared with other food if you’re making it for guests.  The pictures on the website are really great too, they are what inspired me to make it! I just wish I grew the mushrooms myself. I really hope you like this recipe as much as I did!

 

Any questions or comments please let me know! If you find a recipe on pinterest you would like me to try first, don’t be afraid to ask!