Balsamic Portobello Mushroom Recipe

When I first made this recipe, I told my husband what I was making and he wasn’t super keen. Luckily he is always open to trying my new creations because this is now one of his favourite meals. It’s soo tasty!

And it’s actually totally vegan.

So makes a great meatless Monday recipe and I love to make a bit extra because the leftovers make a great lunch the next day!
Now this recipe actually is part of Week 1 of the Clean Living 30 Day Challenge that I run with Sarah Klein from Whole Health Lab. Week 1 we run everyone through an elimination protocol which sees participants crowd out some common irritants and inflammatory foods with delicious recipes like this one!

Balsamic Portobello Mushrooms

Ingredients:

  • 4 large Portobello mushrooms
  • 2 tbsp olive oil & 1 tbsp balsamic vinegar & 1 garlic clove, minced for balsamic glaze
  • 6 cups steamed greens (pick one or mix- spinach, Swiss chard, kale)
  • 2 tbsp pesto HERE is the pesto recipe
  • handful cherry tomatoes cut in half
  • 1⁄2 red onion
  • 1 cup quinoa
  • 1 tablespoon turmeric
  • 5 tablespoons olive oil
  • 1/2 cup cashews
  • 1/2 cup chopped spring (green) onions

Directions:
Pre-heat oven to 150° C (300° F).
Add the quinoa to a saucepan with 2 cups of water and cook until the water has all been absorbed by the quinoa (approx 15 mins).
Next to a large frypan add the chopped red onion and 2 tablespoons olive oil. Cook until the onions start to become translucent. Then add in the tomatoes and greens and mix well. Add in a little more olive oil if needed and cook for 5-10 mins until greens are soft and cooked through.
While these are cooking lay the mushrooms out on a baking tray stems up. Then in a bowl stir oil, vinegar, garlic, 1/2 tsp salt & 1/2 tsp pepper. Brush this mixture on mushrooms.
Add the mushrooms to the oven and cooking on both sides for around 5 mins each.
Once the quinoa is finished cooking turn off the heat and then add into the saucepan 3 tablespoons olive oil, the turmeric, cashews and spring onions. Mix through. Add more olive oil if needed. Set aside.
Make your pesto! This is my favourite part of the recipe!
When mushroom is finished cooking, top with pesto and serve with the greens a side of the quinoa.
This quinoa recipe is actually really yummy on its own or as a side dish to add to a BBQ dinner or to bring to a potluck dinner. So make a little extra so you have some leftovers!

The pesto also can be used as a sauce for zoodles or pasta or as an awesome snack with some veggie sticks.

I hope you enjoy this recipe! Be sure to share below in the comments if you make it or if you have any questions and come across and say hello in my Free Facebook Group HERE for more recipes, ideas and daily health tips.
To your health,

To your health,

karen-signature

P.S. If you are struggling to lose weight or meet the health goals you want despite doing all “the right things” click below on my new free quiz to find out whats holding you back and what you can do about it. It may not be what you think ?

RealEnergyFood

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Hi, I'm Karen and I work with busy people just like you every day to help them boost energy levels, lose weight, clear up their skin and improve their health through finding the right foods that work for their unique body. My 1-on-1 and group health coaching programs focus on a customized plan for you that fits into your lifestyle and is right for your body. We focus on whole foods and building sustainable habits to transform your life. No dieting, no scales and no feeling deprived. Ready to embrace healthy eating and feel better in your body? Ready to stop feeling tired all the time? Come over and say hello in the Real Energy Food Facebook Group

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