Meatless Monday doesn’t mean you can’t have some “meaty” flavor. Portobella mushrooms have a rich earthy flavor and dense texture that give you the “feel” of meat without the cholesterol. Steak sauce is the driving force in the marinade and quinoa provides fiber and a good amount of protein.
Grilled Portobella Mushrooms with Quinoa
The flavors of steak in a vegetarian dish.
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Grilled Portobella Mushrooms with Quinoa
The flavors of steak in a vegetarian dish.
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Instructions
Wipe the mushrooms to remove any loose dirt. Remove the stems and scrape out the gills. Cut in half and then cut each half into thick slices.
To make the marinade: Mix the steak sauce, lemon zest and juice, rosemary, garlic, and 1/2 tablespoon olive oil together in a small bowl.
Place the mushroom slices in a large zip top bag and add the marinade ingredients. Gently shake and squeeze the bag to distribute the marinade evenly. Refrigerate at least 4 hours or as long as overnight.
To Prepare the Quinoa: Heat a small saucepan over medium heat. Add 1/2 tablespoon olive oil and the quinoa. Cook, stirring frequently 5 minutes or so until the quinoa is lightly browned.
Add the stock and bring to a boil. Reduce the heat to simmer and cover. Cook 20 minutes or so until the quinoa is tender and the liquid is absorbed. Prepare the mushrooms and onions while the quinoa cooks.
In a medium fry pan heat the remaining olive oil. Add the onions and cook for 3-4 minutes until the onions begin to soften and turn translucent.
Drain the mushrooms and add them to the onions. Toss to combine and cook for several minutes. You can finish cooking the mushrooms in the pan over high heat, stirring often. This will take 5 - 8 minutes. You can also finish the cooking on the grill.
To finish on the grill: heat a grill basket over high heat. Spray with non-stick olive oil spray. Add the mushroom and onion mixture and cook for 5 - 8 minutes stirring occasionally. everything should be kind of golden.
Spoon the quinoa into two shallow bowls. divide the mushroom mixture between the two bowls. Sprinkle 1 tablespoon of blue cheese crumbles on each serving.
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This is a delicious way to use the Pulled Chicken recipe that I shared in my last post. The homemade fries are actually not fried. They are baked in the oven on a rack to help them turn out as crisp as their fried brothers. Season the potatoes as you like them. Cajun or Blackening seasonings would be good, but use what you love.
I chose toppings that are a little reminiscent of a loaded baked potato, but other possibilities are limitless. You could even use the cheese curds that the original recipe from Quebec uses. Topping French Fries with anything makes them even better. This makes a great supper for two. Add a salad or a nice vinegar based coleslaw.
Instructions
Wash the potatoes well and dry them off. Do not peel unless that's what you really like. Slice into french fry shapes. Aim for fries that are about 3/4 inch diameter and if your potatoes are longer than wider they will look prettier.
Preheat the oven to 425 degrees. Soak the potatoes in very cold water for 30 minutes or so. This gets rid of a little of the starch. Drain and DRY VERY WELL.
Put the potatoes in a large bowl. Add the olive oil and toss to coat evenly. Add the potato seasonings you have chosen and toss again.
Line a large baking sheet with foil. Place a size compatible wire rack on the baking sheet. Spray lightly with olive oil non-stick spray. Place the potatoes on the rack making sure they are not touching.
Bake in oven for 20 - 25 minutes. Turn the potatoes halfway through the baking.The potatoes should be golden brown and lightly crisp. Remove from oven and divide between two plates.
While the potatoes are baking, heat the Pulled Chicken on the stove or in the microwave. Have all of your toppings ready.
Top the potatoes with the Pulled Chicken and the toppings of your choice and serve.
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