“Is this stuffed portobello mushroom vegan, gluten-free, non-GMO and devoid of BPA, pesticides, artificial growth hormones and cupcakes?” he asked, looking longingly into my eyes.
“Of course," I said, looking longingly at the meatless yet meaty mushroom filled with quinoa, butternut squash, cranberries and pecans. "It's so righteous, it's Dennis Kucinich on a plate."
“Mmm. What are you doing the rest of your life?” he asked.
“The dishes,” I said.
1 C organic quinoa (I used 2/3 cup regular and 1/3 cup red. Makes about twice the amount you’ll need)
2 C water
Salt to taste
4 large portobello mushrooms
1 small butternut squash, cut into chunks
A handful of organic dried cranberries
A handful of pecan pieces
1 medium shallot, minced
Peel butternut squash and cut into chunks. Rub with olive oil and sea salt. Roast in 400 degree oven until fork-tender and caramelized (turning once), about 30 minutes.
Reduce oven to 375 degrees. Wash and dry the mushrooms, then cut off stems. Mince shallot. Rub the ‘shrooms with olive oil and balsamic vinegar and assemble in baking dish with stem side up. Put the minced shallot into the mushroom caps, and cook ‘shrooms for about 15 minutes while quinoa cooks.
Place quinoa and water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Take the ‘shrooms out of the oven, and scoop some of the quinoa into them. Add cranberries and pecans, and cook for about 20 minutes.