Ultimate Mushroom Medley Stuffed Portobello Caps with Herbed Quinoa & Garlic Tahini Sauce

Allergens

N/A

Ingredients

• 2 large Portobello mushroom caps
• 1 cup cooked quinoa
• 2 cups mixed wild mushrooms (chanterelles, oyster mushrooms, shiitakes)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup tahini paste
• 2 tbsp lemon juice
• 1 tbsp water
• 2 cups baby spinach
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions

1. a. Preheat oven to 375°F (190°C). b. In a pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. c. Stir in mixed mushrooms, season with salt and pepper, and cook for 5 6 minutes until tender. d. Remove pan from heat and let cool slightly. Then, mix in cooked quinoa, adjusting the seasoning as needed. e. Stuff each Portobello cap with the mushroom and quinoa mixture, pressing down gently to compact. f. Place stuffed caps on a lined baking sheet and bake for 15 20 minutes until tender. g. In a small bowl, whisk together tahini paste, lemon juice, water, and salt. Adjust consistency with additional water as needed. h. Arrange baby spinach on plates, top with stuffed Portobello caps, and drizzle garlic tahini sauce over the mushrooms. Garnish with cherry tomatoes.

Chef’s Insight

For an added touch, garnish with fresh herbs like parsley or chives.

Notes

Feel free to use any mixed wild mushrooms available in your region for a truly localized dish.