Monday, April 15, 2013

First Things First, Prayers for Boston

Before I get to my recipe for the day, I have to express my deepest sorrow for those at the Boston Marathon. Like most, I can't believe something like this would happen. I'll be sending prayers there and to anyone affected.

Today, I have a REALLY healthy recipe! But, you better like mushrooms! Also, this is gluten-free and vegan...yet still filling. See, it can be done!

Stuffed Portobello Mushroom
(adapted from ToneItUp)

  • 2 Portobello Mushrooms
  • 1 Pepper, chopped (or you can combine green, yellow and red like I did)
  • 3/4 cup Quinoa, uncooked
  • 1/3 cup Balsamic Vinegar
  • 1 TBSP lemon juice
  • 1 tsp chopped garlic
  • 1 TBSP pepper
  • Preheat oven to 350 degrees.
  • Cook quinoa according to directions on package. Add chopped pepper a few minutes before quinoa is completely cooked.
  • In a bowl, mix balsamic vinegar, lemon juice, garlic and pepper.
  • Coat the Portobello mushrooms with liquid mixture and place on greased baking sheet. Be sure to save at least 1/2 of the mixture for later!
  • Once the quinoa and peppers have finished cooking, stuff the mushroom. Drizzle leftover balsamic vinegar mixture onto mushrooms.
  • Bake for 20 minutes or until toasted to your liking :)

Enjoy and let me know if you try!

1 comment

  1. Found your blog through Mama Laughlin! Can't wait to read more! :)


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