Quinoa & Sausage Portabellas
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.
Ingredients:
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
Directions:
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.
