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Portobello Mushroom Casserole
A hearty casserole made with sautéed portobello mushrooms and served with a side of dutch crunch.
⏱35 min🍽4 servings📊easy
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Ingredients
- ●1 cup Portobello mushroomsSliced
- ●1 cup Dutch crunchCrushed
- ●1 cup Quick quinoaCooked
- ●2 tablespoons Olive oil
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Pepper
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Sauté sliced portobello mushrooms in olive oil until tender.
- 3
In a separate pan, toast crushed dutch crunch.
- 4
In a large bowl, combine cooked quinoa, sautéed mushrooms, and toasted dutch crunch.
- 5
Season with salt and pepper to taste.
- 6
Transfer the mixture to a baking dish and bake for 20 minutes.
- 7
Serve hot and enjoy!