Well, you’ll be happy to know that I’ve returned to some wonderful, warming foods this week.
As much fun as it was flirting with ice cream in January, I think the taste buds will adapt quite nicely to this soft and succulent oven roasted delight.
I’ve been on something of a quinoa-hazelnut frenzy these pasts weeks. A dynamic taste duo that my husband and I can’t seem to get enough of. So, I thought I would share our quinoa obsession with you as the base of today’s recipe and crank up the heat a bit with a topping of miso-glazed portobello mushroom.
The result is a lean and protein-rich meatless meal that is wonderfully satisfying in texture and taste.
The roasting process melds the miso and mushroom together beautifully. Roasting intensifies the flavor of the mushroom while the miso transforms it into a tender and savory meal that is positively brimming with flavor.
Roasted Miso-Glazed Portobello Mushrooms on Hazelnut Quinoa
For the Mushroom
- 4 portobello mushrooms, gently washed
- 1 Tbsp coconut oil, melted, (substitute olive oil)
- About 8 tsp red miso, brought to room temperature
- 2 Tbsp chopped green onion (scallions) for garnish
For the Hazelnut Quinoa
- 1 cup uncooked quinoa
- 1/2 cup chopped hazelnut
- 1/3 cup dried cranberries
- 1/4 cup snipped fresh tarragon leaves
One of the neat things about this recipe is that you won’t need a dressing for the quinoa. Miso is savory by nature and the roasting process liquefies the paste somewhat such that it releases delicious juices as you eat the mushroom. You will have plenty of taste coming from each bite of the mushroom to flavor the quinoa.
You can make the hazelnut quinoa ahead of time if you wish and simply store it in the fridge until you’re ready to make the roasted mushrooms.
Quinoa cooks beautifully in a rice cooker by the way, so if you happen to have one, don’t be shy to pull it out!
Makes 4 servings
Heat oven to 400 F.
Snip the tips of the mushroom stems such that the remaining portion is roughly at the same level as the cap of the mushroom.
Place mushrooms stem side down on a foil lined baking sheet and brush backs of caps with coconut oil.
Place mushrooms in oven (stem side down) and roast for approximately 6 minutes or until mushroom have achieved a rich deep golden color.
Flip mushrooms over…
Spread about 2 tsp of miso along the interior of each mushroom cap surrounding each stem. Caution: a little bit of miso goes a long way. Miso is very salty so you don’t want to overdo it. You will also want your miso to be soft – if you have some stored in the fridge bring it to room temperature – otherwise it will be too hard to spread and will break the delicate gills.
Return miso-glazed mushrooms (stem side up) to oven for another 5 minutes until miso softens and warms – you may start to see juices running – and that’s a good thing! (Just be cautious as you transfer the mushrooms from the sheet to the serving plate).
Meanwhile, prepare quinoa on stove top or in rice cooker according to package directions (generally 1:2 cup ratio quinoa to water).
Placed cooked quinoa in a mixing bowl and add hazelnut, cranberry and tarragon. Mix gently to combine.
Divide hazelnut quinoa among 4 plates. Top each plate with a warm miso-glazed portobello mushroom. Garnish mushrooms with green onion and a few nuts, cranberries, etc. as desired.