Roasted portobello mushrooms with garlic-herb quinoa

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

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

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

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

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

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.

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

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

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

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.

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

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.

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.