- 3 large Portobello mushrooms
- 1/2 cup tri-colored quinoa
- 1/2 cup vegetable broth
- 1/2 cup filtered water
- 1/2 tsp smoked paprika
- 1/2 tsp garlic granules
- Scant 1/2 tsp coriander powder
- 1/4 cup chopped zucchini
- 1/4 cup shredded carrots
- 1/4 cup green onions or scallions
- 1/2 cup feta cheese (I used goat feta)
- 1 tbsp coarsely chopped shallot
- Scant 1/2 tsp red chili flakes
- 2 garlic cloves , minced
- 1/4 cup distilled white vinegar or (red wine vinegar)
- 1 cup cilantro, coarsely chopped
- 1/2 cup parsley, coarsely chopped
- 2 tbsp oregano
- 1/2 cup olive oil
Pre-heat oven to 450F. Wash mushrooms well and remove the stems. Pat dry with a towel and place on a lined baking sheet, stem (or gill) side up. Bake for 20 minutes. After about 15 minutes, check and if there is water pooling in the mushrooms remove from the oven and soak up the liquid with a paper towel. Return to oven and let bake another 5 minutes. Then remove from heat and pat dry any excess liquid from the mushrooms. The drier the better.
Reduce oven temperature to 425F.
While the mushrooms are baking, add the quinoa, vegetable broth and water to a small sauce pan and bring to a boil. Reduce heat to a simmer and let cook for 15 minutes, uncovered, or until all of the liquid is soaked up. Remove from heat. Add the smoked paprika, garlic, coriander and cypress flake salt. Stir well to combine.
While the quinoa is cooking, chop the zucchini, carrots and green onions and set aside. Once the quinoa is cooked and the spices are added, add in the chopped veggies and (optional) feta cheese and stir well.
Distribute the quinoa mixture into the 3 mushrooms, filing them like a bowl, piling as high as you’d like. Place back in the oven and bake for 12 minutes.
While the stuffed mushrooms are baking, make the Chimichurri.
In a glass bowl, add the shallot, chili flakes, minced garlic and vinegar. Let sit for 7-8 minutes. Add the cilantro and parsley and oregano and combine well. Let sit another 5 minutes. Finally, add the olive oil and stir well.
Remove the mushrooms from the oven and top with Chimichurri sauce and a pinch of cypress flake salt. Serve immediately and enjoy!