Quinoa Portabella Cakes

Photo: KC Quaretti-Lee

Ingredients

1 1/2 cups cooked quinoa

1 sweet onion chopped

2 portabella mushrooms chopped

1 clove garlic chopped

1 egg

2 ounces whipped cream cheese

12 fresh sage leaves+ 5 for garnish

cup fresh grated parmiggiano (4 T for the mix, the rest for the breading)

cup bread crumbs

cup panko

Salt and pepper

Preparation

Saute onion in a bit of olive oil for 5 minutes

Add the mushrooms, salt and pepper and saute 5 minutes more

Set aside to cool just a bit

Beat together egg and cream cheese

Add the quinoa, bread crumbs, cheese, mushrooms and sage; mix well

Mix together panko and parmiggiano

Form into bite size balls and roll in panko and parmiggiano mixture

Saute in olive oil over medium heat until golden brown on both sides.

Drain and sprinkle with cheese and sage leaves; serve.

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About

Quinoa Portabello Cakes came out of making Quinoa and having a lot leftover; I did not realize just how big it gets when cooked! The quinoa had been cooked with just a bit of salt and pepper and one bay leaf so it seemed a perfect base for something like a crab cake. Alas, having no fresh crab in the house, I decided to to try using a couple of portabella mushrooms that I had bought this morning. The nutty flavor of the quinoa and the gently mustiness of the sauteed mushrooms work beautifully together! Filippo was not hungry but acquiesced to try one; well he quickly grabbed four more! So I guess it's safe to say he liked them and so did I.