Serves 2


2 large Portobello mushroom caps

10 large shrimp peeled and deveined

4 large scallions chopped

12 cherry or grape tomatoes

½ cup small broccoli florets

Handful of fresh basil – chopped

1 large clove garlic minced

½ sweet red bell pepper cut in small pieces

½ zucchini chopped into small pieces

¼ cup seasoned gluten free bread crumbs (panko or regular)

1 to 1 ½ cups cooked quinoa (1 cup dry to 1 ¼ cups water salted; bring to boil covered and reduce to low simmer for 15 minutes or just until the water is absorbed; uncover, remove from heat and fluff with a fork)

2 tbs. extra virgin olive oil or coconut oil


Preheat oven to 350

Remove stems and gills from mushroom caps and wipe with damp cloth.  Brush tops of caps with olive oil.  Place on baking sheet, top side down and bake for 15 minutes.  Remove.

In a large skillet heat oil over medium/high heat.  Sauté all vegetables except for broccoli, basil and garlic for 2 minutes.  Add broccoli and stir fry for a few more minutes until all vegetables are tender (but not mushy).  Stir in basil.   Remove veggies and mix in a bowl with cooked quinoa.  Season with sea salt and pepper.  Add a little more oil and sauté shrimp with the garlic until just cooked through.

Place half the quinoa-veggie mixture in each mushroom cap and make a nice mound.  Place four shrimp around the edges of each (push them halfway into the stuffing) and place one shrimp on top of each.  Sprinkle 1 tsp. of seasoned gluten free bread crumbs on the top of each mushroom.  Return to the oven for about 10 minutes.

Remove and serve with lemon or lime and a sprig of basil on each.