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Quinoa Portobello Bowl

October 25, 2015 By Naomi Robinson | Bakers Royale 16 Comments

I know—it’s like one giant stuffed mushroom, but it’s really more of a bowl. No cheese, no baking that’s why I called it a bowl. This is one of those recipes that can go a million and one ways.

Quinoa Portobello Bowl | Bakers Royale

For this version, I chose portobello mushrooms for structure. The black trumpet mushrooms for a heavy hit of flavor. The red quinoa for body. The black lava salt for earthiness. The amaranth for a hit of color and finally the quail eggs for a “put an egg on it” finish.

Portabellos | Bakers Royale

Hit the jump here to KitchenAid’s blog for the remainder of this post and to see how you can make this recipe your own.

*This is a sponsored post in collaboration with KitchenAid. All opinions are my own.

Filed Under: Savory, Sponsored

« Warm Tomato and Beet Salad with Burrata
Halloween Monster Cookies »

Comments

  1. Tori says

    October 26, 2015 at 1:07 am

    I adore this idea! I love all of the different components you chose and this would ba the perfect meal to serve for an upscale Halloween party!

  2. Zainab says

    October 26, 2015 at 2:45 am

    Wow!! Stunning pictures! Going now for the recipe

  3. Taylor @ Food Faith Fitness says

    October 26, 2015 at 3:51 am

    I have recently become OBSESSED with portobellos. and I’ve always loved quinoa! So clearly you made this just for me right 😉 Pinned!

  4. Jenny Flake says

    October 26, 2015 at 4:23 am

    Just gorgeous Naomi!! Gotta try this!!

  5. Jocelyn (Grandbaby cakes) says

    October 26, 2015 at 4:41 am

    This is such a fantastic idea!!!

  6. Lauren @ Climbing Grier Mountain says

    October 26, 2015 at 5:37 am

    simple, easy , and full of flavor? I’m in!

  7. Allie | Baking a Moment says

    October 26, 2015 at 6:49 am

    Ooh, this is a perfect meatless dish for the cooler months especially. Love all the earthy flavor.

  8. Julie @ Table for Two says

    October 26, 2015 at 7:05 am

    Love using a portobello as a bowl!! This is awesome!

  9. Maria says

    October 26, 2015 at 7:20 am

    I can’t ever say no to a mushroom!

  10. Heather Christo says

    October 26, 2015 at 8:58 am

    Pictures are amazing- heading over for the recipe!

  11. Alice @ Hip Foodie Mom says

    October 26, 2015 at 1:35 pm

    oh my gawd, totally checking out this recipe! Sounds fabulous! I love portobello mushrooms!

  12. Gaby Dalkin says

    October 26, 2015 at 4:57 pm

    absolutely LOVE the idea of using the portobello as a bowl! and the attention to flavors!

  13. Tieghan Gerard says

    October 26, 2015 at 5:28 pm

    These pictures, this idea!! Love them both! 🙂

  14. Marla Meridith says

    October 27, 2015 at 7:47 am

    This is BEYOND!! This is truly mountain food!

  15. Brian @ A Thought For Food says

    October 27, 2015 at 5:22 pm

    I’ve been making a ton of veggie bowls lately. Must be something in the air. But for some reason I haven’t gone for the portobellos, which is a shame since I’m a huge mushroom lover.

  16. Megan {Country Cleaver} says

    October 27, 2015 at 7:08 pm

    Stuffed Mushrooms are always a hit when the weather turns cold – I’m heading over to nab this beauty!

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

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Apple Spiced Cake 
Serves 12 

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1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
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1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

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