Roasted portobello mushrooms with garlic-herb quinoa

For 2 people. A savory and filling choice that goes well with the slightly chilled Sauv'Terre Red .
Roasted portobello mushrooms with garlic-herb quinoa


  • 4 large portobello mushrooms
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, finely chopped (optional, for garnish)

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Packshot van de alcoholvrije rode wijn Sauv'terre

Sauv'Terre - Red


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    Let's make this cocktail

  • 1

    Preparation of the Portobello Mushrooms: Preheat the oven to 200°C.

  • 2

    Clean the portobello mushrooms with a damp cloth and carefully remove the stems.

  • 3

    Place the mushrooms on a baking sheet lined with parchment paper, with the open side facing up.

  • 4

    Preparation of the Garlic-Herb Quinoa: Thoroughly rinse the quinoa under cold water.

  • 5

    Bring the vegetable broth to a boil in a medium-sized saucepan.

  • 6

    Add the quinoa to the boiling broth and simmer according to the package instructions, usually about 15-20 minutes, or until the quinoa is tender and has absorbed all the liquid.

  • 7

    Meanwhile, heat a tablespoon of olive oil in a skillet over medium-high heat.

  • 8

    Add the minced garlic to the pan and sauté briefly until fragrant.

  • 9

    Add the cooked quinoa to the pan with garlic and stir well.

  • 10

    Season with dried thyme, dried oregano, salt, and pepper to taste. Cook for a few more minutes while stirring regularly, allowing the flavors to blend well.

  • 11

    Roasting the Portobello Mushrooms: Generously drizzle the portobello mushrooms with olive oil and rub them with your fingers to evenly distribute the oil.

  • 12

    Season the mushrooms with salt and pepper to taste. Roast the mushrooms in the preheated oven for 15-20 minutes, or until they are tender and their juices begin to release.

  • 13

    Serving: Divide the garlic-herb quinoa between two serving bowls. Place the roasted portobello mushrooms on top of the quinoa. Optionally, garnish with freshly chopped parsley for an extra flavor dimension.