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Categories:
mushroom olive oil portabella mushrooms garlic powder black pepper salt Smoky Quinoa quinoa chicken broth paprika ground cumin oregano salt olive oil mushroom black pepper green olives
Viewed: 11 - Published at: 4 years agoIngredients
- For the Mushroom Rafts
- 2 teaspoons olive oil (divided)
- 4 portabella mushrooms, stems and fins removed
- 4 pinches garlic powder
- 4 grinds black pepper
- 4 pinches sea salt
- Smoky Quinoa
- 1 cup quinoa, washed
- 2 cups chicken broth
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon olive oil
- mushroom juices from the above mushroom rafts (if using)
- black pepper (optional)
- 6 large Spanish pimento-stuffed green olives, chopped (substitute 1/4 cup chopped jarred roasted peppers if your family has olive-haters in the mix).
Method
- Preheat oven to 350°F.
- Rub a baking pan with 1 teaspoon of the olive oil (make sure you use a pan with an edge so the mushroom juices don't spill out into your oven).
- Place the mushrooms top side down on the pan. Drizzle each mushroom with 1/4 teaspoon olive oil. Sprinkle each mushroom with a pinch of garlic powder and a grind of pepper.
- Place pan of mushrooms into the oven. Bake for 15 minutes or until mushrooms are cooked through. Sprinkle each mushroom with a pinch of salt. Transfer mushrooms to a plate. If there is any liquid in the pan, pour it into a bowl and save it to add to the filling below or to a sauce or soup.
- Combine the quinoa, broth, paprika, cumin, oregano and salt. Bring to a boil over high heat. Stir, reduce heat and cover. Simmer for 10-15 minutes or until all the liquid is absorbed and a tiny spiral appears around each grain.
- Add the olive oil and mushroom juices (if using). Fluff gently with a fork. Taste and add a bit of salt and black pepper if desired.
- Pile onto the warm mushroom rafts (for those who like mushrooms) or onto small plastic children's plates (for those who don't like mushrooms - if it's for an adult, you have my reluctant permission to use a regular plate). Top each serving with the olives.
