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.
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!
Wow!! Stunning pictures! Going now for the recipe
I have recently become OBSESSED with portobellos. and I’ve always loved quinoa! So clearly you made this just for me right 😉 Pinned!
Just gorgeous Naomi!! Gotta try this!!
This is such a fantastic idea!!!
simple, easy , and full of flavor? I’m in!
Ooh, this is a perfect meatless dish for the cooler months especially. Love all the earthy flavor.
Love using a portobello as a bowl!! This is awesome!
I can’t ever say no to a mushroom!
Pictures are amazing- heading over for the recipe!
oh my gawd, totally checking out this recipe! Sounds fabulous! I love portobello mushrooms!
absolutely LOVE the idea of using the portobello as a bowl! and the attention to flavors!
These pictures, this idea!! Love them both! 🙂
This is BEYOND!! This is truly mountain food!
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.
Stuffed Mushrooms are always a hit when the weather turns cold – I’m heading over to nab this beauty!