Prep time:
10 minutes
|
Cook time:
15 minutes
|
Total time:
25 minutes
Fresh, filling and fabulous. We are just loving this Quinoa Stuffed Portobello Mushroom made with Bubbies Sauerkraut
Ingredients
- 6 Portobello Mushrooms, washed and stems/gills removed
- 1 cup Quinoa, cooked
- ⅓ cup Bubbies' Naturally-Fermented Sauerkraut
- ⅓ cup Sundried Tomatoes, finely chopped
- ⅓ cup Red Onions, finely chopped
- ⅓ cup Fresh Basil and/or Parsley, chopped
- ⅓ cup Cherry Tomatoes, quartered Zest of 1 Lemon
- 1 tbsp. Extra Virgin Olive Oil
- ½ tsp. Salt
- ½ tsp. Black Pepper
Directions
- Preheat oven to 400F. Line a baking pan with parchment paper.
- In a large bowl, combine the cooked quinoa, sauerkraut, chopped sundried tomatoes, chopped red onions, chopped basil and parsley, quartered cherry tomatoes, lemon zest, salt, and black pepper. Mix until all ingredients are evenly distributed.
- Place the mushrooms stem-side down on the prepared baking pan and generously brush with the olive oil.
- Bake for 8-10 minutes, or until beginning to soften. If there are any excess liquids, soak it up with paper towels.
- Flip the mushroom caps over, stuff with the quinoa mixture, then bake for an additional 10-15 minutes.
- Garnish with freshly chopped herbs before serving warm.
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