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Roasted Mushrooms with Herbed & Cheesy Quinoa



I get it, really, I do. Most people do not like mushrooms. They look weird. They have an unusual texture. I mean, they're fungus! Personally I think they're ridiculously delicious. Their meaty texture pairs well with just about everything and is a brilliant meat-free substitute, but when you roast them.....wow! Known for their umami taste, mushrooms are really quite amazing if you know what to do with them. And if you don't know what to do with them, this recipe is a great jumping off point. Roasted mushrooms. Herbs. Cheese. What's not to love?

My recipe is adapted from one I found from Cookie + Kate but I hope youI'll give it a try. Let me know in the comments what you think!

 Roasted Mushrooms
16 ounces baby bella mushrooms
1 yellow onion
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
3 sprigs thyme
3 sprigs oregano
One lemon, quartered

Herbed & Cheesy Quinoa
1 cup quinoa
2 cups water
1/2 cup parmesan cheese, grated
1/4 cup chopped parsley
1/4 cup green onions, thinly sliced
1 clove garlic, pressed, grated, or minced
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
juice of one lemon
black pepper to taste
1/4 cup pepitas, toasted or raw

To prepare your mushrooms, preheat your oven to 425 degrees and line a large rimmed baking sheet with parchment paper or foil for easy clean up.

Cut the mushrooms in quarters (leave small ones whole), and place them on the prepared baking sheet. Cut the onions to a similar size as the mushrooms and place on the baking sheet. Drizzle the olive oil, sprinkle on some salt, thyme leaves, and lemon zest, and toss until the mushrooms are evenly coated. Add in your halved lemon. Roast the mushrooms until tender, about 15-16 minutes, tossing halway through.

Meanwhile, prepare the quinoa. Combined the quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer. Cook until the quinoa has absorbed all of the water, about 15-20 minutes.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Add the parmesan, half the parsley, onions, garlic, salt, and olive oil. Stir to combine. Mix in lemon juice and black pepper, to taste.

Pour the quinoa into a small serving platter. Top with roasted mushrooms and their extra juices, then sprinkle pepitas and parsley. Drizzle with olive oil, squeeze the roasted lemons, and add more parmesan cheese. Enjoy!
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