These Portobello Mushrooms marinated in Bigelow Earl Grey are great over quinoa.
Created by Daniel J Lestrud, CEC, CCE
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Ingredients
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6 portobello mushroom
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8 Bigelow Earl Grey tea bags
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8 sun-dried tomato half, diced
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4 scallion, sliced
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1 cup pecan, toasted and chopped
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1 cup dried cranberries
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2 cups quinoa
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2 cups Constant Comment chicken broth, lightly seasoned*
Instructions
Bring 8 cups water to a boil and add tea bags.
Add portobello mushrooms and let simmer till tender, chill in liquid till cold.
Dice tomato, slice scallion and toast and chop pecan.
Bring chicken broth to a boil and add quinoa and let simmer 10 minutes, let cool in pot.
Combine tomato, scallion, pecans, cranberries and quinoa
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Season with salt and pepper and grill chilled mushrooms till hot.
Serve quinoa inside of mushroom or slice mushroom and serve over quinoa.
*Recipe for Constant Comment Chicken Broth - 1 whole chicken simmered in a pot with enough water (about a quart, depends on pot and chicken) to cover the chicken with 8 CC tea bags.