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Balsamic Glazed Grilled Portobello Mushrooms with Quinoa Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together 1/4 cup balsamic vinegar and 2 tablespoons olive oil. Brush the portobello mushrooms with the balsamic mixture and set aside to marinate.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove and set aside to cool.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened. Stir in the cooked quinoa, dried oregano, salt, and black pepper. Remove from heat and stir in the grated Parmesan cheese.
- Preheat the grill to medium heat. Place the marinated portobello mushrooms on the grill and cook for 4-5 minutes on each side, or until tender. Remove from the grill and set aside.
- Preheat the oven to 375°F (190°C). Stuff the cooked quinoa mixture into the bell peppers and place them in a baking dish. Bake for 15 minutes, or until the peppers are tender.
- While the peppers are baking, place the grilled portobello mushrooms back on the grill and brush with the remaining balsamic glaze. Cook for an additional 2-3 minutes on each side.
- To serve, place a stuffed pepper on each plate and top with a grilled portobello mushroom. Garnish with fresh parsley and enjoy!
Balsamic Glazed Grilled Portobello Mushrooms with Quinoa Stuffed Peppers is a delightful dish that combines the earthy flavors of portobello mushrooms with the nuttiness of quinoa and the sweetness of balsamic glaze. This dish has its roots in Mediterranean cuisine, where balsamic vinegar is a staple ingredient. The grilled portobello mushrooms add a smoky depth to the dish, while the quinoa stuffed peppers provide a satisfying and nutritious element. Chefs in Italy and Greece have long been known for their expertise in creating flavorful vegetarian dishes, and this recipe is a testament to their culinary prowess. Today, the best versions of this dish can be found in Mediterranean-inspired restaurants that prioritize fresh, high-quality ingredients. The key to getting this dish right lies in the balsamic glaze, which should be rich and tangy, and the portobello mushrooms, which should be grilled to perfection. Alternatively, some chefs also roast the portobello mushrooms for a different flavor profile. Whether enjoyed as a main course or a side dish, Balsamic Glazed Grilled Portobello Mushrooms with Quinoa Stuffed Peppers is a must-try for anyone who appreciates the vibrant flavors of Mediterranean cuisine.
45 min
4
350 calories
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