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Daytime Kitchen: Marinated Stuffed Portobello Mushroom

Pumpernickel Pickle is here with a delicious, healthy recipe

ROANOKE – Willie Dye, the chef and owner of Pumpernickel Pickle, is here with a delicious, healthy recipe for a Marinated Mushroom stuffed with a roasted tomato and quinoa salad.

Marinated Portobello mushroom stuffed with a roasted tomato and quinoa salad

Marinade:
1/2 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup red wine
3 tablespoons brown sugar
2 cloves garlic (minced)
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1/2 cup vegetable oil
1 sprig of fresh rosemary
1 sprig of fresh thyme

Directions
1.Combine Worcestershire sauce, soy sauce, red wine vinegar, red wine, brown sugar, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified. Transfer 1 to a small container. After cleaning the gills and stem from the portabella mushroom place inside a gallon-sized zipper-lock bag with the rosemary and thyme and cover with the marinade. Press out air, seal bag, and allow mushroom to marinate, turning occasionally, for at least 30 minutes or up to 2 hours.
2. Start your quinoa salad:
Bring the water and quinoa to a boil in a medium saucepan. Cover, and reduce heat to a simmer. Cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for another 4 minutes.  Fluff with a fork and allow the quinoa to cool.
Roast tomatoes and garlic separately by covering in aluminum foil and placing in the oven for 5-8 minutes
Combine the oil, lemon juice, salt, garlic, tomatoes, green onion, parsley, basil, and quinoa in a small bowl and mix well. For the best flavor let the salad sit for 30 minutes at room temperature before serving. 
3.Remove mushroom from marinade and pat dry with paper towels. Ignite your grill and allow to preheat for 5 minutes. Grill your mushroom for about 2 minutes, flip and grill for 2 additional minutes. Transfer mushroom from grill and allow to cool for a couple of minutes.
4.Take a spoonful of quinoa salad and place in the center of the mushroom (bottom, gill side) add cheese if desired. At this time you can both transfer the mushroom to a serving platter and enjoy at room temperature or you can place your mushroom in a 350 degree oven for 5 minutes remove and let cool for 1 minute and enjoy warm.