Portobello Mushrooms Stuffed with Quinoa & Burrata Cheese and Balsamic Vinaigrette

 
French & Italian Cuisine at Kitchen by Nidhi
Portobello Mushrooms stuffed with quinoa & Burrata cheese and balsamic Vinaigrette (makes 2)
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. 

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