Portobello's are the vegetarian's steak! But even the meat-eater will enjoy this recipe.
The thick, meaty texture of the portobello, combined with the quinoa and nutty flavor from the walnuts are an absolute must try! I made this recipe for dinner last night and I can't decide what I like best about it. From the balsamic vinegar marinade to the cranberries and walnuts, each flavor adds something surprising and delicious to the overall taste.
Another plus...quinoa is the only grain that is a complete protein source. Since quinoa tastes great as a leftover, pack any leftover quinoa mixture for weekday lunches.
Cleaning Tip for Portobello's: Technically, you should not wash mushrooms. Rather, tap them on the counter to loosen any growing medium. That didn't work for me. I still saw little specks of dirt, so I lightly rinsed mine and they seemed fine.
Removing the stem and gills: You can twist the stem to remove it but use caution as you could break the mushroom cap. I sugge...Read More