Grilled Portobella Mushrooms with Quinoa

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

Print Recipe

The flavors of steak in a vegetarian dish.

Servings

2

Servings 2

Grilled Portobella Mushrooms with Quinoa Print Recipe The flavors of steak in a vegetarian dish. Servings 2 Servings 2

Ingredients

• 3 Large Portobella Mushrooms
• 1/4 cup Steak Sauce Such as A-1
• Zest of 1/2 Lemon
• Juice of 1/2 Lemon
• 2 cloves Garlic Chopped
• 1 Tblsp. Fresh rosemary Chopped
• 2 Tblsp. Olive Oil DIvided
• 1/2 Sweet Onion Sliced lengthwise into 1/2 inch strips
• 1/2 Red Onion Sliced lengthwise into half inch strips
• 3/4 Cup Quinoa Rinsed and drained
• 1-3/4 Cup Vegetable stock
• 2 Tblsp. Blue Cheese Crumbles

Servings:

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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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