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domingo, 6 de mayo de 2012

Baked Portobello Mushrooms topped with Quinoa, Feta and Micro Herbs (serves 4)


8 medium Portobello mushrooms
50 gr unsalted butter
a few spring of thyme
150 ml dry white wine
150 ml vegetable stock
2 garlic cloves, finely sliced
Sea salt and freshly ground black pepper
2 cups water
1 cup quinoa
320 gr jar marinated goat's feta
Micro Herbs for garnish

Preheat oven to 180º C.  Place mushrooms in a large baking tray, dot with butter and scatter over thyme sprigs. Add wine, stock and garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender. Meanwhile, in a small saucepan bring two cups of water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10 to 15 minutes until the liquid is absorbed.  Remove from heat and fluff the quinoa with a fork. To serve, spoon the quinoa over the mushrooms, add a dollop of goat's feta and scatter over the micro herbs. Season with extra salt and pepper if required.

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