Stuffed Portobello topped with Chevre

With grilled asparagus and pea shoots

Serves: 4

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Ingredients:

4              ea           large Portobello cap

1              bunch    asparagus

1              tbs          olive oil

1              tsp          salt and pepper

2            cups       cooked quinoa

2            tbs           fresh basil, chopped

2            tbs           olive oil

2            tbs           balsamic vinegar

1                              red pepper grilled, diced

1                              red onion grilled, diced

1                              cucumber diced

1              cup         Chevre, crumbled

1              pint        good leaf, pea shoots

 

Directions:

  1. Clean Portobello caps by removing stems and lightly wiping with a damp paper towel
  2. Toss in olive oil and salt & pepper
  3. Clean and halve red peppers- toss in olive oil and salt pepper
  4. Peel red onion and cut in four large slices- carefully toss in olive oil and salt pepper
  5. Prepare the grill medium high heat
  6. Grill red peppers skin side down till they blister and char slightly-remove
  7. Grill red onions, keep together so they are easier to grill-grill both sides 3-4 minutes
  8. In a bowl mix together cooked quinoa, basil, olive oil and all diced veggies
  9. Add olive oil and Balsamic vinegar, mix- add salt and pepper to taste
  10. Grill Portobello cap gill side down first about 3-4 minutes each side-remove
  11. Grill Asparagus 4-5 minutes and roll slightly to grill the other side 4-5 minutes-remove
  12. Flip Portobello caps gill side up and fill with quinoa salad-crumble goat cheese over the top
  13. Garnish with fresh pea shoots

Chef’s Tip: You can use the same bowl and save some olive oil!

 

 

 

 

 

 

 

 

 

 

 

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