Stuffed Portobello Mushroom. ( vegan, GF, DF)

So I had some cooked Quinoa and Two big Portobello mushrooms, and left over sun dried tomatoes in the fridge that needed to get used up asap. This is what I came up with ;-)



Ingredients:

:  2 Portobello mushrooms
:  Extra Virgin Olive Oil
:  1 clove garlic
:  A palm full of fresh chopped parsley
:  1/3 Cup pine nuts
:  1/3 Cup chopped sun dried tomatoes
:  1 1/2 Cups Veg broth
:  1/3 Cup water chestnuts ( chop into little bits)
:  3 cups cooked Quinoa


First you will need to scrap all the black stuff out of the mushrooms with a spoon.  This will give  more room for the stuffing.  Drizzle mushrooms with EVOO and bake on cooking sheet at 350 degrees for 10 minutes.



If you don't have left over Quinoa like I did, then you may need to take an extra step and cook that first
;-) You could also cook the Quinoa in the broth with all the goodies.  Just bring to a low boil turn heat down and simmer until Quinoa is cooked.

In a large frying pan drizzle bottom of pan with the EVOO, saute pine nuts and chopped garlic.  Cook until a nice light golden brown.



Once it looks like above add vegetable broth, parsley, chopped sun dried tomatoes, chopped water chestnuts, and Quinoa.



Add mix to mushrooms. Bake at 350 for about 20 minutes.



Yummo!!! Enjoy...