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.
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.
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.