Prairie Stuffed Mushrooms with Quinoa Salad

Stuffed Prairie Mushrooms with Quinoa Salad

Inspired by Lakeland Grill Bonnyville

A delicious version of the escargot stuffed mushrooms for those prairie dwellers who don’t like escargot. The Quinoa Salad is a quick and healthy side.

Prairie Stuffed Mushrooms

4 Portobello Mushrooms
1 lb. of bacon chopped into 1/2 inch pieces and fried and drained.
4 eggs
Red pepper – chopped into 1/4 inch pieces
1 tbsp. finely chopped white onion
small tomato diced
Shredded cheddar cheese

Instructions:
In a saute pan, put a 1/2 cup water, bring to a boil. Add the portobello mushrooms and place a lid over pan. Steam until tender approximately 2 minutes. Drain upside down. As the portobello is a very dense mushroom this ensures that it is cooked and retains the moisture while in the oven.
After the bacon has been fried and while it is draining, saute the onion and pepper until soft. Add whipped eggs and stir as it is cooking on medium heat. Add bacon.
Place drained mushrooms in a baking dish, Spoon egg mixture into mushrooms (fill to heaping). Top with shredded cheese.
Place in preheated 400 degree oven. Bake until cheese is thoroughly melted and bubbling. Serve with a side of salsa.

Quinoa Salad

Ingredients:
2 cups Precooked quinoa – Casbah makes a nice ready to eat product.
1/2 cup dried sweetened cranberries
1 medium apple peeled and chopped
1/4 cup chopped pecans
1/2 cup feta cheese
1/2 cup berry vinaigrette

Mix all ingredients. Chill until ready to serve.