WHAT'S FOR DINNER TONIGHT STUFFED MUSHROOMS ENJOY DAN:

PORTABELLA MUSHROOMS WITH QUINOA by CHEF DAN:
Serves 2

2 portabella mushrooms, caps and stems whipped clean
1/2-cup quinoa
2 tablespoon grape-seed oil
1 red pepper, cored and cut into bite size pieces
1/2-Walla-Walla sweet, thinly sliced
2 zucchini, thinly sliced
6 Symphony tomatoes ensemble (from COSTCO) halved
4 garlic cloves, thinly sliced
3 tablespoons fig vincotto Vinegar
1/4-teaspoon red pepper flakes
1/4-cup parmesan cheese
3 tablespoons toasted pine nuts
2 tablespoon fresh lemon juice

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)

1. Cook the quinoa by package directions using vegetable stock.
2. Toast pine nuts in a dry pan, over low-heat until golden brown
3. Using a spoon remove the stems and gills from the mushroom.
4. Place all the vegetables on a baking sheet.
5. Drizzle grape-seed oil and fig Vincotto vinegar.
6. Bake in pre-heat oven for 12-15 minutes or until blackened.
7. Add cooked vegetables to the Quinoa and mix together, with the red pepper flakes, parmesan cheese and pine nuts.
8. Place the Quinoa mix on mounds of the portabella.
9. On a baking sheet place the stuffed portabella mushroom.
10. Bake for 10-12 minutes.
11. Squeeze fresh lemon juice on top.

ENJOY DAN: BON-APPETITE!!