garbanzopalooza

A blog by ordinary people about living an extraordinary life

Parmesan portobellos and lemony quinoa

Taking a look in the cabinet last night I saw I had a container of quinoa.  I have not used quinoa too much, but one of my favorite couscous recipes is just some lemon and basil, so why not give that a shot in the quinoa.  As the main course, I decided to make portobello mushrooms, cooked in marinara sauce and topped with shaved Parmesan cheese.

Lemony Quinoa

  • 3/4 cup of quinoa
  • 1 3/4 cups of vegetable stock
  • 8-12 basil leaves, chopped
  • juice of half a lemon
  • zest of half a lemon
  • salt
  • pepper
  • Mediterranean seasoning

In a pot, add the quinoa and stock, and bring to a boil.  Season with salt.  Reduce to a simmer and cook, covered and stirring occasionally, until all of the liquid is absorbed, about 20 minutes.  Add the lemon juice, basil, lemon zest and seasonings.  Mix to combine.  As an aside, the quinoa made a great mid-morning snack today at work.

Parmesan Portobellos

  • 2 portobello mushrooms, ribs removed
  • salt and pepper
  • 3-4 basil leaves, chopped
  • 6-8 shaved pieces of Parmesan cheese
  • marinara sauce to cook in, and top the mushrooms (I make my own quick sauce, but any jarred sauce would work)

In an oven-safe dish, add enough sauce to cover the bottom.  Season the mushrooms with salt and pepper, and place in the sauce. Cook at 425F for about 10 minutes.  Top the mushrooms with basil and Parmesan, cook for another 5 minutes.  Place under the broiler for 5 minutes until cheese gets slightly browned.

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This entry was posted on April 24, 2012 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , .
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