Smokey Quinoa Afloat Portabella Mushroom Rafts Recipe

Name: Smokey Quinoa Afloat Portabella Mushroom Rafts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Mushroom Rafts; 2 teaspoons olive oil (divided); 4 portabella mushrooms, stems and fins removed; 4 pinches garlic powder; 4 grinds black pepper; 4 pinches sea salt; Smoky Quinoa; 1 cup quinoa, washed; 2 cups chicken broth; 1/4 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/2 teaspoon olive oil; mushroom juices from the above mushroom rafts (if using); black pepper (optional); 6 large Spanish pimento-stuffed green olives, chopped (substitute 1/4 cup chopped jarred roasted peppers if your family has olive-haters in the mix).

Servings: persons

For the Mushroom Rafts
2 teaspoons olive oil (divided)
4 portabella mushrooms, stems and fins removed
4 pinches garlic powder
4 grinds black pepper
4 pinches sea salt
Smoky Quinoa
1 cup quinoa, washed
2 cups chicken broth
1/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon olive oil
mushroom juices from the above mushroom rafts (if using)
black pepper (optional)
6 large Spanish pimento-stuffed green olives, chopped (substitute 1/4 cup chopped jarred roasted peppers if your family has olive-haters in the mix).

1
Preheat oven to 350u00b0F.
2
Rub a baking pan with 1 teaspoon of the olive oil (make sure you use a pan with an edge so the mushroom juices don't spill out into your oven).
3
Place the mushrooms top side down on the pan. Drizzle each mushroom with 1/4 teaspoon olive oil. Sprinkle each mushroom with a pinch of garlic powder and a grind of pepper.
4
Place pan of mushrooms into the oven. Bake for 15 minutes or until mushrooms are cooked through. Sprinkle each mushroom with a pinch of salt. Transfer mushrooms to a plate. If there is any liquid in the pan, pour it into a bowl and save it to add to the filling below or to a sauce or soup.
5
Combine the quinoa, broth, paprika, cumin, oregano and salt. Bring to a boil over high heat. Stir, reduce heat and cover. Simmer for 10-15 minutes or until all the liquid is absorbed and a tiny spiral appears around each grain.
6
Add the olive oil and mushroom juices (if using). Fluff gently with a fork. Taste and add a bit of salt and black pepper if desired.
7
Pile onto the warm mushroom rafts (for those who like mushrooms) or onto small plastic children's plates (for those who don't like mushrooms - if it's for an adult, you have my reluctant permission to use a regular plate). Top each serving with the olives.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Mushroom Rafts, 2 teaspoons olive oil (divided), 4 portabella mushrooms, stems and fins removed, 4 pinches garlic powder, and more.

Yes, Smokey Quinoa Afloat Portabella Mushroom Rafts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smokey Quinoa Afloat Portabella Mushroom Rafts

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