I have tried some variations of this and decided that quinoa works best, because its light and fluffy. Most of the recipes I have seen for stuffed portobellos are done in the oven, which I tried and didnt like the way the mushrooms cooked! They were too juicy on the bottom and more dry on the upper part which I didnt like. So I made them in a huge wok, and all the work is done inside there and in a pot.
I am using truffle oil, but if you dont have or dont want to use, you can sub for 1 tablespoon of balsamic vinegar and 1-2 tsp of nutritional yeast[to taste]. I was really excited when I found that oil, but later I did a research on the internet [after purchasing it. I know, I know] and found that most of these oils are artificially flavored! Something like using vanillin instead of real vanilla. I also red that usually you can tell they are artificially flavor because white truffle oil and black truffle oil have the same price, and usually cheap. I am hoping that mine is not artificially flavored, because there was a difference of price between the white and the black one and it wasnt cheap… But who knows… So yeah if you dont have any dont bother buying one I guess…
But since I got it, I had to use it!
You need :
-7-8 portobello mushrooms
-1/2 cup uncooked quinoa [ i used red&white for a fancy look but plain old white is fine]
-1 tsp italian herb mix
-1/4 tsp garlic powder
-1/2tsp salt
-1 tbsp black truffle oil or 1 tbsp balsamic vinegar+2tsp nutritional yeast
-2-3 pieces sundried tomatoes chopped in tiny pieces
-2 cloves of garlic
-1 tsp veggie seasoning
-lemon juice to taste
Rinse quinoa well and boil in a pot covered with water for 12-15 minutes. In a wok add a bit of oil and crushed garlic and cook for 1 minute. Add mushrooms[if they dont fit you have to do it in batches, I have a huuuge wok]and cook in medium high heat. Add 1/2 cup water and veggie seasoning. Flip mushrooms and cook until soft. Remove from heat and place mushrooms on kitchen towels to drain.
When quinoa is ready and cooled add sundried tomatoes, garlic powder, italian herb, truffle oil, desired amount of lemon juice and salt. Stir and scoop about 1 tbsp on each mushroom. Pour all the liquid from the wok to the sink and place carefully the portobellos with the stuffing in the wok. Cover with lid and on high heat cook for minutes. Serve while its warm. [ you can also keep in the fridge and do the last step before you serve]
I have tried some variations of this and decided that quinoa works best, because its light and fluffy. Most of the recipes I have seen for stuffed portobellos are done in the oven, which I tried and didnt like the way the mushrooms cooked! They were too juicy on the bottom and more dry on the upper part which I didnt like. So I made them in a huge wok, and all the work is done inside there and in a pot.
I am using truffle oil, but if you dont have or dont want to use, you can sub for 1 tablespoon of balsamic vinegar and 1-2 tsp of nutritional yeast[to taste]. I was really excited when I found that oil, but later I did a research on the internet [after purchasing it. I know, I know] and found that most of these oils are artificially flavored! Something like using vanillin instead of real vanilla. I also red that usually you can tell they are artificially flavor because white truffle oil and black truffle oil have the same price, and usually cheap. I am hoping that mine is not artificially flavored, because there was a difference of price between the white and the black one and it wasnt cheap… But who knows… So yeah if you dont have any dont bother buying one I guess…
You need :
-7-8 portobello mushrooms
-1/2 cup uncooked quinoa [ i used red&white for a fancy look but plain old white is fine]
-1 tsp italian herb mix
-1/4 tsp garlic powder
-1/2tsp salt
-1 tbsp black truffle oil or 1 tbsp balsamic vinegar+2tsp nutritional yeast
-2-3 pieces sundried tomatoes chopped in tiny pieces
-2 cloves of garlic
-1 tsp veggie seasoning
-lemon juice to taste
Rinse quinoa well and boil in a pot covered with water for 12-15 minutes. In a wok add a bit of oil and crushed garlic and cook for 1 minute. Add mushrooms[if they dont fit you have to do it in batches, I have a huuuge wok]and cook in medium high heat. Add 1/2 cup water and veggie seasoning. Flip mushrooms and cook until soft. Remove from heat and place mushrooms on kitchen towels to drain.
When quinoa is ready and cooled add sundried tomatoes, garlic powder, italian herb, truffle oil, desired amount of lemon juice and salt. Stir and scoop about 1 tbsp on each mushroom. Pour all the liquid from the wok to the sink and place carefully the portobellos with the stuffing in the wok. Cover with lid and on high heat cook for minutes. Serve while its warm. [ you can also keep in the fridge and do the last step before you serve]