PORTOBELLO MUSHROOMS
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1 cup quinoa 2 cups chicken stock or water 4 tbsp hemp seeds 4 portobello mushrooms, stems removed 1 avocado ¼ cup parsley or cilantro chopped 2 tbsp tahini ½ lemon, juiced 1 garlic clove 1 tsp honey olive oil S&P Microgreens for garnish
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DIRECTIONS
- Turn the oven to high broil and position a rack in the top third of the oven.
- Rinse quinoa under cold water and drain.
- Bring a pot of water or chicken stock to a boil and add quinoa. Turn down to a simmer and cook for 10 minutes. Drain any excess water. Transfer drained quinoa to a baking sheet and add a splash of olive oil and salt to taste. Using a spatula mix well and spread evenly.
- Broil for 8-10 minutes (times may vary depending on your oven). Watch it carefully and stir halfway through. You will hear it pop and it will start to toast. Keep a very close eye in the last half of broiling. There should be no moisture left, so if necessary lower the oven rack and toast a little longer until it is dry and crispy.
- While quinoa cooks, wipe the mushrooms with a paper towel to remove any dirt. Season the portobellos with olive oil, smoked paprika, cumin and salt to taste. Over medium high, heat a splash of olive oil in a large pan. Add the mushrooms and sauté for 2-3 minutes on both sides to brown and soften. Cover to lightly steam for the final minute.
- Make the sauce: in a small bowl or a mason jar combine tahini, minced garlic, lemon juice and honey. Salt to taste and mix well. Thin with ice cold water as needed, set aside.
- Assemble by filling each mushroom with about ½ cup of toasted quinoa. Sprinkle with hemp hearts and drizzle with tahini sauce. Garnish the mushrooms with chopped parsley or cilantro, sliced avocado and microgreens. Enjoy!
