Ingredients:
1 Cup Quinoa
1 Cup Corn Kernels, cooked
2 Portobello Mushrooms, large
2 Slices Tomato
2 Slices Onion, any kind
2 Slices Cheddar Cheese, optional
1/4 tsp. Salt, Pepper, Garlic Powder
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Bring seven cups of water to boil in a pot.
Add quinoa to the pot and boil for fifteen minutes.
After fifteen minutes, add corn to the pot and mix a few times.
Corn will not need to stay in the water more than a few seconds.
Pour quinoa and corn into a strainer to drain.
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Remove cook quinoa from strainer and place into a bowl.
This is the quinoa and corn stuffing.
It can also be used as a super easy side dish just as it is.
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Heat bbq grill to medium-high about 400°
Wipe any dirt from the mushrooms with a paper or cloth towel.
Remove the stem from the mushrooms.
Sprinkle half of the salt, pepper and garlic powder over the inside of the mushroom cap.
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Place half a cup of quinoa-corn mixture into the mushroom cap.
Sprinkle with the remaining salt, pepper and garlic powder.
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Cover quinoa mixture with a large thick slice of tomato.
You can also add cheddar cheese if you like.
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Place a cast iron griddle over the racks of the bbq.
You can use a sheet pan if you don't have the griddle.
Place the stuffed mushrooms on the griddle and close the lid of the grill.
Bake and roast mushrooms for 12 minutes.
Remove mushrooms from the grill.
Place the onions on the griddle for about a minute on each side.
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Garnish mushrooms with grilled onions and serve.
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