Portobello Caps with Quinoa

Recipe By Chanie Nayman

Cooking and Prep: 1 h 05 m
Serves: 4
Contains:

I love anything individual, but when it comes to eating healthy, it becomes more difficult to dream up. Bye-bye, puff pastry. My go-to from now on is always going to be mushroom caps. They come in all shapes and sizes, and they are so easy to stuff with anything!

Ingredients (8)

Main ingredients

4 portobello mushroom caps
1 cup quinoa, cooked according to package directions
1/2 cup fresh parsley, divided
2 tablespoons Bartenura Balsamic Vinegar

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Bartenura Balsamic Vinegar
2 tablespoons Gefen Soy Sauce

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Gefen Soy Sauce
1 teaspoon salt
1 tablespoon Gefen Honey

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Gefen Pure Honey
olive oil, for drizzling

Start Cooking

Prepare the Portobello Caps

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine cooked quinoa with half the parsley and the balsamic vinegar, soy sauce, salt, and honey.
Stuff the mushroom caps with the quinoa mixture, and drizzle with olive oil. Bake for one hour. When ready to serve, sprinkle the rest of the parsley on top.

Note:

When ready to serve, sprinkle the rest of the parsley on top.