Roasted Portobello Mushrooms with Garlic Herb Quinoa Ⓥ

For 2 persons. A hearty and filling roasted portobello, which goes well with the slightly chilled alcohol-free red wine from Arensbak Red .

Roasted Portobello Mushrooms with Garlic Herb Quinoa Ⓥ

Ingredients

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

Preparation method

  1. Preheat the oven to 200°C.
  2. Clean the portobello mushrooms with a damp cloth and carefully remove the stem.
  3. Place the mushrooms on a baking sheet lined with baking paper with the open side facing up.
  4. Rinse the quinoa thoroughly under cold water.
  5. Bring the vegetable stock to a boil in a medium saucepan.
  6. Add the quinoa to the boiling broth and simmer according to package instructions, usually about 15-20 minutes, or until the quinoa is cooked through and has absorbed all of the liquid.
  7. Meanwhile, heat a tablespoon of olive oil in a frying pan over medium heat.
  8. Add the finely chopped garlic to the pan and fry briefly until fragrant.
  9. Add the cooked quinoa to the pan with the garlic and stir well.
  10. Season with dried thyme, dried oregano, salt and pepper to taste. Cook for a few more minutes, stirring frequently to blend the flavors.
  11. Sprinkle the portobello mushrooms generously with olive oil and rub them with your fingers to evenly distribute the oil.
  12. Sprinkle the mushrooms with salt and pepper to taste. Roast the mushrooms in the preheated oven for 15-20 minutes, or until they are soft and their juices are starting to release.
  13. Divide the garlic herb quinoa between two serving bowls. Place the roasted portobello mushrooms on top of the quinoa. Garnish with fresh chopped parsley for an extra dimension of flavor.