Balsamic Marinated Portobello Mushrooms
with peach / arugula / quinoa / balsamic reduction

Name: Balsamic Marinated Portobello Mushrooms
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/3 cup Vinegar, balsamic (any inexpensive brand); 4 Mushrooms, portobello; 3 cloves Garlic, peeled and crushed; 2 Tbsp Vinegar, balsamic (any inexpensive brand); 2 Tbsp Oil, cooking; 1 Tbsp Soy sauce, low-sodium; 1/2 tsp Brown sugar; 1/2 tsp Italian seasoning; 1/2 cup Quinoa, uncooked; 1 cup Stock, any type (sub water); 3 Peaches, sliced; 8 oz Arugula; 1/2 cup Almonds, sliced; 1 Tbsp Oil, olive

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

Balsamic reduction adds sweet and tart flavor to portobellos and salad in this summery meal. 2016.
Smarts: If you can't find ripe peaches, any stone fruit, such as nectarines or plums, will work.

Ingredients

Metric

Servings:

Balsamic Reduction:

Vinegar, balsamic - 1/3 cup (any inexpensive brand)

Balsamic Marinated Portobello Mushrooms:

Mushrooms, portobello - 4
Garlic - 3 cloves , peeled and crushed
Vinegar, balsamic - 2 Tbsp (any inexpensive brand)
Oil, cooking - 2 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Brown sugar - 1/2 tsp
Italian seasoning - 1/2 tsp

Peach and Arugula Salad with Quinoa:

Quinoa, uncooked - 1/2 cup
Stock, any type - 1 cup (sub water)
Peaches - 3 , sliced
Arugula - 8 oz
Almonds, sliced - 1/2 cup
Oil, olive - 1 Tbsp

Prep

Marinate mushrooms - Remove mushroom stems and scrape out gills using the side of a spoon. Peel garlic and crush the cloves with the palm of your hand. Combine garlic with balsamic vinegar (the portion for the mushrooms), cooking oil, soy sauce, brown sugar, and Italian seasonings. Coat mushrooms in marinade and marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
Make balsamic reduction - Simmer balsamic vinegar (the portion for the reduction) in a small saucepan until it reduces by at least half and thickens to the texture of syrup. (Can be done up to 5 days ahead)
Quinoa - Combine quinoa with stock in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
Peaches - Slice peaches.

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Make

If making mushrooms on grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil. Remove mushrooms from marinade (discard marinade) and season with some salt and pepper. Place over direct heat. Sear mushrooms on each side until grill marks appear, ~2 minutes on each side. Move to indirect heat and close lid. Cook with lid closed until mushrooms are tender, ~4 minutes more. Slice.
If making mushrooms on stovetop: Heat a skillet over medium-high heat. Remove mushrooms from marinade (discard marinade) and season with some salt and pepper. Add portobellos to heated pan. Sear for 2 to 3 minutes on each side. Cover pan with foil or lid and cook for another 2 to 3 minutes, until mushrooms are tender. Slice.
While mushrooms cook, toss quinoa with arugula, peach slices, almonds, and olive oil. Season with some salt and pepper.
Drizzle balsamic reduction over both mushrooms and salad. Enjoy!

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