Dive into the bold flavors of Grilled Portobello Mushrooms Stuffed with Chimichurri Quinoa, beautifully paired with Serbal Cabernet Franc. A melody of vibrant taste and texture awaits in this exceptional wine and dish pairing.
Grilled Portobello Mushrooms Stuffed with Chimichurri Quinoa:
Ingredients (serves 4):
- Portobello mushrooms: 4 large, stems removed
- Quinoa: 150g, cooked
- Fresh parsley, cilantro, and oregano: 1 cup, chopped
- Garlic: 2 cloves, minced
- Olive oil: 4 tbsp
- Red wine vinegar: 2 tbsp
- Red chili flakes: 1 tsp
- Salt and pepper to taste
Instructions:
- In a bowl, mix herbs, garlic, olive oil, red wine vinegar, chili flakes, salt, and pepper to make chimichurri.
- Stir in cooked quinoa.
- Spoon quinoa mixture into mushroom caps.
- Grill mushrooms for 10-15 minutes or until tender.
- Serve hot, garnished with extra chimichurri.
- Pair with Serbal Cabernet Franc.
