Step 1

Preheat the oven to 425F.

Step 2

Slice the mushrooms into slices. I sliced one head into approx 6-8 slices. You don’t want to slice it too thin since it will cook down in the oven.

Step 3

Toss the slices with salt, pepper and olive oil. Place them on a parchment lined baking tray.

Step 4

Cook them in the oven for 20-25 mins till crispy. Make sure to flip them over midway.

Step 5

Wash and drain your quinoa as per package instructions.

Step 6

In a saucepan add butter/olive oil on medium heat. Add garlic and cook it for 3-4 mins till it starts getting translucent.

Step 7

Add onions and cook them for 3-4 mins till it starts sweating.

Step 8

Add mushrooms and cook it for 4-6 mins till it starts releasing water.

Step 9

When the water (from the mushrooms) start drying up add the Serranos and green onions and cook.

Step 10

Add the salt, pepper, chili flakes and oregano along with the washed quinoa and mix it in. Cook it for 2-4 mins.

Step 11

Add the liquids- water, veg stock and milk and mix it in.

Step 12

Let it cook on low-medium heat and let it come for a boil. Stir it frequently.

Step 13

Once it comes to a boil, put it on low and cover the pan with a lid. Let it cook for 8-10 mins on low till the quinoa cooks. Stir in between as needed.

Step 14

Add in the chopped parsley once the quinoa is cooked and mix it in.

Step 15

The quinoa is ready!

Step 16

Plate the quinoa on a plate as a circle and make a slight well in the middle.

Step 17

Fill the well with the sauce and top with roasted portabella.

Step 18

Top with parsley and optional Parmesan shavings.