For this month’s cooking day, we made this great mushroom meal! It is vegan, gluten-free, and dairy-free. Not only do mushrooms taste good, but they are anti-inflammatory and have cancer-fighting properties.
Check out the recipe below 🙂
- 1 cup Quinoa
- 1 1/2 cups water
- Organic wild mushrooms
- Large portabella mushrooms
- 1 Shallot
- 3 large cloves of garlic
- Vegetable Broth
- Splash of balsamic vinegar dressing
- 1 cup walnuts
- Start by cooking quinoa. Add your water to a pan and bring to a boil. Add Quinoa to water and reduce to a simmer for 15-20 minutes.
- While the quinoa is cooking, start boiling and cooking the lentils in a separate pan filled with 1 1/2 cups of water.
- Cut up your shallot and garlic.
- In a separate pan start sauteeing the garlic and shallot in a splash of veggie broth. Cook for about (?) mins. Remove from heat when you’re done cooking and set aside.
- When shallots are ready, put them in a bowl and start sauteeing wild mushrooms.
- Remove the stem of each portabella mushroom. The gills however are edible, so you don’t have to remove them unless you don’t like the texture. In a separate pan, cook the portabella mushroom face down with some balsamic vinegar until they are mostly cooked. We will also bake them in the oven at the end to add a bit of a crunch.
- Combine the quinoa with shallots and garlic.
- Combine lentils into quinoa mixture.
- Season with oregano, paprika, rosemary, and thyme.
- Blend walnuts and add to the quinoa mix.
- Remove the portabella mushrooms from the pan and stuff them with the quinoa blend, and top them with wild mushrooms. Place them in the oven at 400 degrees for 5-10 minutes, depending on your oven.
- Serve and enjoy 🙂