Grilled Portabella Mushrooms with Quinoa and Jerky Filling

Grilled Portabella Mushrooms with Quinoa and Jerky Filling

Well, after our decadent, sweet-tooth power bar recipe in April, we figured it was time for a healthy protein and fiber-packed dish!  Not only are these mushrooms packed with nothing but mega-healthy ingredients, but they are lip-smacking delicious too!

2 portabella mushrooms  
1 cup cooked Inca Red Quinoa, keep warm
1 cup diced red onion
1 clove garlic, minced or mashed
3 Tbsp. diced Krave Garlic Chili Jerky
2 tsp. olive oil
3 Tbsp. diced oil-marinated sun-dried tomatoes
¼ cup grated parmesan cheese, plus 2 tsp. for garnish

Fire-grill or pan-grill the portabella mushrooms until lightly browned and soft.  Set aside and keep hot.

Sauté the red onion, minced garlic and jerky in the olive oil until lightly browned.  Stir in the sun-dried tomatoes, grated parmesan and quinoa.  

Separate the quinoa filling in half (slightly less than one cup each) and press tightly into a 1-cup measuring cup.  Carefully transfer onto the top of each portabella mushroom, maintain the molded shape (if it collapses, simply mound it again with your hands).

Sprinkle each filled mushroom with 1 tsp. grated parmesan and serve.

Makes 2 servings.