James Rocco and Friends: Chinoa Mushrooms

James Rocco shared his friends fab recipe for mushrooms! This sounds fabulous!

Chinoa Mushrooms
(pronounced Cheen-wah)

Preheat oven to 350 degrees
4 to 6 Portobello mushrooms
1 & 1/2 cups cooked quinoa
10 oz finely chopped Chick Peas
Chopped stems from the portobello mushrooms
1 1/2 tablespoons of vegetable oil
1 clove garlic finely chopped
1/4 cup thinly sliced onion
2 tablespoons flaxseed meal
2 tablespoons bread crumbs
1/4 teaspoon ground cardamom
1/4 teaspoon basil 
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon pink Himalayan salt
Sesame Seeds


On medium heat, warm up a skillet to the point where drops of water "dance" on its surface.
Add the canola oil, then add the onions, garlic, and chopped mushroom stems. Cook til the onions become translucent.
Turn the heat down to low then add the Quinoa and the Chick peas.
Stir the mixture together and cook for about 5 to 7 minutes.
Remove the mixture from the stove and place it into a large mixing bowl.
While the Quinoa/Chick pea mixture is still warm, combine with Ground Cardamom, Basil, Oregano, flaxseed meal, bread crumbs, black Pepper, Himalayan salt,and blend together.
Stuff the mushroom caps with Quinoa/Chick pea mixture and arrange on a foil lined baking sheet.
Sprinkle sesame seeds across the tops of the stuffed mushroom caps.
Bake at 350 degees for 20 minutes.
Serve with thin slices of watermelon across the top of the stuffed mushroom.