It's hump day already...yay! Last night for supper I made stuffed portabellos and a salad. This supper rocked! I will be making these stuffed shrooms again...that's for sure.You can't really see the mushroom from all its stuffing, but trust me....it's there. :o)
Olive oil for sauteing1/2 chopped carrots
1 medium onion (diced)1/2 cup red bell pepper (diced)
1 clove garlic (minced)1 teaspoon basil
1 teaspoon oregano1 cup cooked quinoa
1 tablespoon soy saucesalt and pepper to taste
Italian bread crumbs (for sprinkling on top)4 portabello mushrooms
Heat about 1 teaspoon of olive oil in a nonstick pan. Add carrot, onion red pepper and garlic and saute for 5-10 minutes, then stir in basil and oregano.Remove the onion mixture from the heat and add in the quinoa, soy sauce, salt and pepper.
Remove the stems and gills from the mushrooms and wipe clean with a damp paper towel. Place the mushrooms stem side up in a lightly oiled casserole dish. Fill the mushrooms with the quinoa mixture. Pack the mixture down lightly and sprinkle the tops with bread crumbs.Bake in a preheated oven at 400 degrees for 20 minutes.
I think these would have been awesome with a little vegan cheese sprinkled on top, but I was all out. They tasted perfect to me just the way they were though.
We went to Wal-Mart on Monday and bought a waffle maker. I've been wanting one for some time now. After being tempted by Food Fueds waffles (they looked so good) the other day, I knew I had to go buy one very soon! We made some plain waffles that night, which were good, but not out of this world. We did top the waffles with some blueberry syrup that we got for Christmas from Tony's mom. That made the plain waffles special. :o) Anyway, now I am on the search for some awesome waffle recipes. Anyone have any suggestions?