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Featured Posts

Quinoa & Sausage Portabellas

July 5, 2017


We are constantly trying new things. We stumbled upon this recipe and we are sold! Its full of nutritious goodness. Quinoa (keen-wa) and mushrooms are full of protein and vitamins. It's a win win. 



1 lb sausage, browned (we prefer bulk, but you can use sausage in casing as well)

1 onion diced

2 1/2 Cups cooked quinoa

1/4 C fresh parsley, cut

1 T balsamic vinegar

1 large egg, lightly beaten

6 T Asiago or Parmesan Cheese (divided)

3 T bread crumbs (we like seasoned, but plain are good too)

12 small portabella caps or 3-4 large caps, washed and dried



Preheat oven to 400 degrees

Brown sausage in a skillet. Drain and add onions and cook until soft

Stir in quinoa and cook 2-5 minutes then remove from heat

Stir in parsley and vinegar

Mix egg and half the cheese in a small bowl then add to the sausage-quinoa mix

Coat the rounded side of the portobellos with oil. Place rounded side down on a baking sheet (line with parchment paper for easier clean up)

Divide mixture among mushroom caps (if you have extra, fill small oven safe dishes)

Mix the remaining cheese and bread crumbs and sprinkle it among all the mushroom caps

Bake at 400 degrees for 18-20 minutes. 




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