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easygoingfemme · 12-04-2012, 07:10 PM

I've been putting this into a number of holiday dinners recently: Quinoa stuffed portabella mushrooms with a cashew sage cream sauce.
You can stuff baby bella mushrooms for appetizer size servings or larger bellas for an entree~

Stuffed mushrooms

4 large portabella mushrooms
2c cooked brown rice or quinoa
2 tbsp olive oil
1 red onion
2 cloves garlic
Fresh sage
Salt and pepper

Preheat oven to 350̊
Remove stem from mushroom and lay upside down on a baking sheet.
Warm a pot over medium high heat with 2 tbsp olive oil on the bottom of the pot. Add in garlic and onions and sauté 3-4 minutes until onion is translucent. Add in grains and stir well. Season with sage, salt, and pepper. Stir well.
Spoon rice mixture into the mushrooms.
Cover with aluminum foil.

Bake 20-30 minutes until mushroom is juicy and beginning to cook down.

Cashew cream sauce
• 1 lb raw cashews
• ¼ c water
• Dry sage
• Salt

Puree cashews with water until creamy. Pour into pot on stovetop and season to taste with sage and salt while bringing up to heat.

Pour cream sauce over mushrooms just before serving.

12-04-2012, 07:10 PM	#971
easygoingfemme Senior Member How Do You Identify?: Lil' Miss Sassy Pants Preferred Pronoun?: She/her Join Date: Oct 2012 Location: My place by the river Posts: 3,623 My Photo Gallery Thanks: 6,997 Thanked 14,855 Times in 3,253 Posts Rep Power: 21474852	I've been putting this into a number of holiday dinners recently: Quinoa stuffed portabella mushrooms with a cashew sage cream sauce. You can stuff baby bella mushrooms for appetizer size servings or larger bellas for an entree~ Stuffed mushrooms 4 large portabella mushrooms 2c cooked brown rice or quinoa 2 tbsp olive oil 1 red onion 2 cloves garlic Fresh sage Salt and pepper Preheat oven to 350̊ Remove stem from mushroom and lay upside down on a baking sheet. Warm a pot over medium high heat with 2 tbsp olive oil on the bottom of the pot. Add in garlic and onions and sauté 3-4 minutes until onion is translucent. Add in grains and stir well. Season with sage, salt, and pepper. Stir well. Spoon rice mixture into the mushrooms. Cover with aluminum foil. Bake 20-30 minutes until mushroom is juicy and beginning to cook down. Cashew cream sauce • 1 lb raw cashews • ¼ c water • Dry sage • Salt Puree cashews with water until creamy. Pour into pot on stovetop and season to taste with sage and salt while bringing up to heat. Pour cream sauce over mushrooms just before serving.