This Balsamic Portobello + Quinoa Medley is such a fantastic vegetarian option and super manageable to put together quickly. It also just rings Fall to me with the beautiful orange and yellow tones of the fresh tomatoes and squash. With just a few ingredients your set to have a tasty dinner. It’s truly surprising how savory and rich the portobellos become when cooked down in this balsamic vinegar sauce. This is a substantial meal worth trying, not only because it’s easy to make it also holds incredible nutritional value. Portobellos have multiple pluses when it comes to nutrition, as they have a seriously good balance of healthy protein, carbs and are low in fat.
In addition they contain a wonderful source of potassium and fiber. I like to prepare my portobellos and place them over this vibrant quinoa medley, although you could easily create them into a burger or use as a hearty salad topping. Cheers to eating healthy and delicious meals!
-2 portobello mushrooms
-2 medium garlic cloves, minced
-2/3 cup ciliegine mozzarella
-2/3 cup (6 oz) balsamic vinegar
-1 cup cooked quinoa
-1 cup fresh cherry tomatoes
-1 yellow neck squash, cubed
-pine nuts for topping (1 tbl)
-4 tbls extra virgin olive oil
-salt & freshly cracked pepper to taste.
*I like to use all organic, GMO free produce & ingredients*
Begin with prepping your veggies and mozzarella. Cube your squash and remove stems from your portobellos. Mince your garlic. Halve your mozzarella. Set aside.
In a medium-sized pan, add in 1 tbls olive oil. Heat to medium and place in your squash and whole cherry tomatoes. Salt & freshly cracked pepper to taste. Allow to sauté for 7 minutes, moving your veggies around occasionally. We want to cook the veggies although ensure they still hold a nice crunch.
In a large pan, place 3 tbls olive oil and heat to medium low. Add in your garlic and allow to infuse the oil for 30 seconds. Add in your balsamic. Place your portobellos into the pan, gills facing up. On the gills, sprinkle salt & pepper to your liking. Using a spoon, place a few spoonfuls of the pan juices into the middles of your portobellos. Cover pan with lid and turn heat to a low simmer. Flip the portobellos at the 10 minute mark, and base the tops of the mushrooms with the balsamic sauce 2-3 times throughout the cooking process. Allow to cook for 20 minutes.
Cook your quinoa per package instructions. When making quinoa, I like to substitute water for chicken or veggie broth. It gives the grain a rich flavor which pairs nicely with this dish. It typically takes 15 minutes to cook quinoa.
In a large bowl, place your cooked quinoa. Fold in your sautéed veggies and mozzarella. Place the quinoa medley onto a plate. Top with your portobellos and a handful of pine nuts!