COOK TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
YIELD: 12 BABY MUSHROOMS OR 2 LARGE
- 12 baby portobello mushrooms or 2 portobello mushrooms, stems removed
- 1/2 cup cooked quinoa
- 1/2 cup grape tomatoes, diced
- 1/3 cup fresh mozzarella cheese, diced
- 8-10 fresh basil leaves, sliced or chopped
- 3 tablespoon good + fruity extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Balsamic glaze
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar (optional)
- Add vinegar and brown sugar (optional) to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass, and set aside to cool and thicken.
- Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
- Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and peper. Place the mushrooms directly on the grill, stem side up, and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid in the caps.
- While the mushrooms grill, toss the quinoa, tomatoes, mozzarella and basil together in a medium size bowl. Add the remaining olive oil and season with salt and pepper.
- When the mushrooms are ready, stuff each mushroom with the caprese quinoa. If your mushrooms are small you may have some of the caprese quinoa leftover, just serve it along side the mushrooms. If desired, place the mushrooms on a baking sheet and place back on the grill or under the broiler for 30 seconds to 1 minute to warm the cheese. Serve with a drizzle of the balsamic glaze and fresh black pepper.
Originally published on Half Baked Harvest