I saw this recipe in Gourmet Magazine while visiting my Nana this weekend and thought it was such a great idea! The "burgers" use portabellas as buns and the stuffing in the middle is quinoa with vegetables in a tomato vinaigrette. Bianca is always my gauge as to how good things are and she was very pleased :) It's one of my top dinners in her opinion. Bre doesn't usually like mushrooms but she liked it as well! I will saw they are very difficult to eat, we first tried to enjoy them like burgers but they just made a huge mess. A knife and fork are a necessity for this one. But well worth it!
Start by cooking the quinoa.
3/4 C Quinoa with 2 1/2 C Water in saucepan, boil for 5 min then turn down to low for about 15 or 20 minutes more.
Tomatoe Vinaigrette
1/2 pint cherry tomatoes
3 T Red Wine Vinager
1 clove garlic, minced
1/4 C fresh parsley, chopped
1 T finely chopped rosemary
pinch of hot red pepper flakes
Blend well.
Clean the mushrooms, take out stems and scoop out the gills gently with a spoon. Spread the vinaigrette on the outside of them and then simply lay them in the oven stem side up.
For the vegetables.
1/2 zuchinni, cut in sliced then quartered
1/2 yellow bell pepper, chopped
1/2 red onion, diced
Toss in pan on med-high heat until tender. I'm sensitive to oils so I didn't use any for this step, but you are welcome to saute the veggies in olive oil.
Remove from the pan and mix in a large bowl with the quinoa and the vinaigrette. Once you're done the portabellas should be ready, stick a fork in to see if they are somewhat tender. Remove the oven, lay one portabella stem side up, stuff with quinoa and top with another portabella stem side down. There you are, delicious portabella burgers!
those look amazing!
ReplyDeleteI am definitely going to try this! Thanks, Danielle! Also, which issue of Gourmet was it, do you remember? :-)
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