Roasted Portabellas with Asparagus and Roasted Tomatoes
Hearty portabella caps topped with roasted tomatoes, asparagus and mozzarella baked until golden brown served with warm quinoa and spinach.
Difficulty:
Medium
Time:
35-40 Minutes
This dish is Gluten-Free & Vegetarian
ABOUT THE DISH
Quinoa is closely related to many cereal grains but is much higher in protein. In fact quinoa is a complete protein which means it contains an adequate source of all 9 of the essential amino acids that are necessary in our diets.
Quinoa is cooked similarly to rice and can also be popped like popcorn, you just have to keep a close eye on it so it doesn’t burn.
Ingredients
Quinoa
Portabella mushrooms
Garlic
Spinach
Asparagus
Vegetable Broth Base
Roasted tomatoes
Mozzarella cheese
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Roast
To cook food with dry heat in an oven or over a fire.
Simmer
To stew gently below or just at boiling point.
What you need
Medium pot with lid
Medium sauté pan
Foil lined sheet pan