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This recipe can easily be three of my favorite recipes all in one. Crazy stuff happens when it all comes together! Use any extra Parmesan strips in a salad. Yum!
8 ounces (225 grams) baby bella mushrooms, cleaned and cavities removed
2 tablespoons Glicks Soy Sauce
2 tablespoons Tuscanini Balsamic Vinegar
sprinkle of Haddar Kosher Salt
1 tablespoon sesame seeds, toasted (see note)
2 tablespoons rice vinegar
1 tablespoon mirin or apple juice
2 teaspoons Glicks Soy Sauce
1 and 1/2 teaspoons Haddar Kosher Salt
1 and 1/2 teaspoons Gefen Sesame Oil
1 teaspoon wasabi paste (see note)
4 scallions, sliced
2 large avocados, cubed
1/2 cup cooked quinoa
1/2 cup shredded Parmesan cheese (not the powdery grated kind)
1/2 teaspoon garlic powder
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Toss mushrooms with soy sauce, vinegar, and salt. Place on a baking sheet and bake for 30 minutes.
Combine all ingredients.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine quinoa, Parmesan cheese, and garlic powder in a bowl. Place spoonfuls of the mixture on a baking sheet lined with Gefen Parchment Paper (very important) and bake for five to 10 minutes.
Stuff mushrooms with avocado salad and top with Parmesan crisp.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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