Stuffed Portobello Mushrooms with Roasted Tomatoes and Quinoa

You can substitute rice for quinoa if you prefer; however, you get a nice nutty flavor from the quinoa.

Ingredients

Serves 4

4 portobello mushrooms, about 4–5" in diameter, stemmed and brushed off

16 cherry tomatoes, cut in half

1⁄4 cup olive oil

1 tablespoon minced garlic

2 cups cooked quinoa

1⁄4 cup finely chopped walnuts (almonds or pecans are fine)

1⁄4 cup butter or margarine, melted

1 teaspoon ground turmeric

Salt, to taste

Crushed red pepper flakes, to taste

1⁄4 cup capers (optional)

1⁄4 cup golden raisins (optional)

1 teaspoon grated lemon zest (optional)

Do You Know Quinoa?

Rich, nutrient-filled quinoa is considered a supergrain, though it is not really a grain but the starchy seed of a plant related to spinach. The protein in quinoa is more complete than that of other grains, and contains the amino acid lysine, as does buckwheat and amaranth. The quality of quinoa’s protein is equivalent to that of milk.

1. Preheat oven to 350°F. Place the mushrooms on a well-greased baking sheet. Set aside.
2. Place tomatoes on another baking sheet and toss with olive oil and garlic. Roast in oven for 20 minutes or until soft.
3. Mix together roasted tomatoes, cooked quinoa, nuts, butter or margarine, and seasonings. Add optional ingredients if desired. Spoon into mushrooms.
4. Bake for 30 minutes or until hot and soft.