Ok Tribe. You asked for the recipe for quinoa stuffed portabellos. There is no recipe as of yet, so I guess I have to go home and write one. But, I can tell you how I made them and you can take it from there.
I sauteed red & green bell peppers and onions in canola oil until tender. I cooked a package of red quinoa according to the directions. Then I combined the quinoa and veggies and feta cheese, with a little salt and pepper. I removed the gills and stems of the portabellos and grilled them until just tender. I stuffed the mushrooms with the filling and steamed them in a steam pan until heated through. ( I don't have an oven in camp.) My suggestion for at home is to stuff the mushrooms and then bake until tender and heated through, at about 375%. They are great just as is, and I can imagine how amazing they would be with a balsamic cream reduction. YUMMMMM.
Enjoy and let me know how they turn out!
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