It’s been forever since I posted a recipe.
I like sharing the recipes that I like. But I’m not a cook, and despite being a photographer I still didn’t get the hang of food photography. I got the books, I read them and I still can’t do it. My reasons? I don’t know. Many, but all of them are just excuses. I don’t have different types of tableware. I just have a single set of plates and bowls, with words written all over them. I don’t have different kinds of silverware, I only have a set of Alessi forks, spoons and knives. I fell in love with them when I saw them in Tesco years ago, I collected coupons and bought them. I still love them for their looks but I hate them at the same time because the handles are too heavy and they often tip over the plate and fall on the floor with a loud bang. I don’t have other styling props, and to be honest, I don’t even keep the camera by my side at all times, so whenever I cook something, I just snap a picture with my phone to share it on Instagram. I don’t document the whole process. Cooking seems daunting enough for me so I have no interest to lengthen the time spent in the kitchen by styling and taking photographs at each and every step of the process. So I apologize for the bad quality pictures, but what matters is the healthy and tasty meal that awaits.
There’s no story behind the recipe. I had two packs of Portobello mushrooms sitting in the fridge and a snapshot of Roz Purcell’s recipe from her book, but I didn’t have the ingredients I needed, so I made my own stuffing. As usual, I do not measure ingredients when cooking. I have a problem with following the recipes: I tried it way too many times and at most times found it either too much or too little. So there are very few recipes that I would cook according to the measures given in recipes. I’ll try to include the approximate measurements, but be free to tweak them as you see fit.
Quinoa-stuffed Portobello Mushrooms
- 6 Portobello mushrooms, wipe them clean and remove the gills
- 1 c Quinoa (uncooked)
- 5-6 Shiitake mushrooms, soaked in boiling water if using dry (sub with regular mushrooms if you wish)
- 5-6 Sun-dried tomatoes, packed in oil or rehydrated
- 2 Scallions, chopped, both white and green (any onion or even leek can be used)
- 2 cloves Garlic, chopped
- 3-4 Mushrooms, diced
- Olive oil for sautéing
- A handful of Pecan nuts, chopped
- Salt and pepper to taste
- 1 Tbsp Olive oil (mine is garlic-infused, yum!)
- 1 Tbsp Balsamic vinegar
- 1 Tbsp Soy sauce
- A handful of crushed Cashews
Pre-heat the oven to 190 C.
Cook quinoa according to the instructions. Instead of salt, I used about 2 tsp of vegetable stock powder, but it’s up to you.
Heat the olive oil in a frying pan and sauté the chopped mushrooms together with scallions and garlic.
Once the quinoa is ready, stir in the sautéed mushrooms, chopped sun-dried tomatoes and the chopped pecan nuts.
Add ~1 Tbsp of each olive oil, balsamic vinegar and soy sauce. Mix well.
Line the baking tray with greaseproof paper. Arrange the 6 Portobello mushrooms on the tray. Spread the quinoa salad between the mushrooms. Top each with crushed cashew nuts.
Bake for 20 minutes or so, until the mushrooms are soft.