Balsamic Fig—Glazed Portobello Mushroom Stuffed with Quinoa and Black Bean Pilaf on a Bed of Steamed Radishes and Greens Kissed with Gin-Gin Crisps
Roasted sesame seed oil for sautéing and roasted.
4 portobello mushrooms
3 cups cooked quinoa
2 cups cooked black Beans
2 cups finely chopped basil, plus 4 leaves per mushroom for decoration
2 cups minced chives
1 cup chopped pecans
1/2 cup fresh chopped figs plus 4 whole for mushroom center
1/2 cup chopped dates
1/2 tsp salt
6 cups of radish leaves chopped and steamed
8 multicolored radishes, thinly sliced. Use raw, steamed or sauté them in roasted sesame oil.
4 gin gin candies
1. Wash portobello mushrooms. Carefully carve out stem and center of each portobello mushroom. Chop the inside of each mushroom and set aside. Brush each mushroom with roasted sesame seed oil and bake at 350F for 20 minutes or until roasted with juices visible.
2. Line a separate pan (small) with parchment paper. Place 4 gin gins close together on the pan and melt them in the oven alongside the mushrooms. Take out of the oven immediately and allow to cool. Once cool, cut with kitchen sheers into tiny pieces.
3. On medium high heat, sauté chives for 7 minutes in sesame seed oil. Add innards of portobello mushrooms and sauté for 10 minutes. Add in chopped basil at the 12 minute mark.
4. Mix black beans, quinoa, sautéed chives, basil, and mushrooms along with pecans, dates, figs and salt.
5. On a bed of steamed radish leaves, place roasted portobello mushroom in the center. Fill the mushroom with quinoa bean pilaf. Nestle a fig in the center of the pilaf.
6. Encircle the greens with more pilaf and place sliced radishes on top of the pilaf circle.
7. Sprinkle pilaf radish circle with gin crisp.
8. Drizzle fig balsamic vinegar over dish.
9. Decorate the fig with four basil leaves to make the flower design.
10. Serve and enjoy!