Ingredients & methods of Portobello Mushrooms Stuffed with Quinoa & Burrata Cheese and Balsamic Vinaigrette
Ingredients for Mushroom
2 Portabella Mushrooms
1 cup cooked quinoa
½ cup chopped tomatoes (seedless and diced)
1 ball Burrata cheese
2 table spoons olive oil
few Basil leaves
salt to taste
pinch of black pepper
4-5 table spoons of balsamic Vinaigrette (recipe given below)
few lettuce/ arugula leaves
- Scoop the Portabella mushrooms and brush it with olive oil. Pre-heat the oven at 250 degrees Celsius and bake it for 15 minutes.
Mushroom will leave water, dry the mushroom.
Take out the Burrata ½ an hour before from the refrigerator and let it come to room temperature.
In a bowl add quinoa, tomatoes, basil leaves, olive oil, salt and black pepper. Mix well.
Arrange lettuce/Arugula leaves on a platter. Place the roasted Portabella mushrooms on it. Make a bed of quinoa on it. Top it with Burrata cheese and sprinkle balsamic vinaigrette.
- Ingredients for Balsamic Vinaigrette
¼ cup of Balsamic Vinegar
2 table spoons olive oil
1 table spoon mustard sauce
1 table spoon maple syrup
2 table spoons chopped shallots
1 table spoon chopped garlic
salt to taste
pinch of black pepper
In a pan add olive oil, sauté shallots and garlic. Add balsamic vinegar, maple syrup, mustard sauce, salt and black pepper. Cook for 2-3 minutes. Your Balsamic Vinaigrette is ready.
