Herb Crusted Mushroom Medallions with Lemon Parsley Quinoa and Garlic Tahini Drizzle

Ingredients

• •2 cups baby portobello mushrooms, cleaned and stemmed
• •1 cup panko breadcrumbs
• •1/2 cup grated Parmesan cheese
• •2 tbsp fresh parsley, finely chopped
• •2 tbsp fresh thyme, finely chopped
• •1 tsp garlic powder
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 large eggs, lightly beaten
• •1 cup quinoa
• •2 cups vegetable broth
• •1 lemon, zested and juiced
• •2 tbsp fresh parsley, chopped (for the quinoa)
• •2 tbsp tahini
• •1 clove garlic, minced
• •2 tbsp water
• •1 tbsp olive oil

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Prepare the breading mixture by combining panko breadcrumbs, grated Parmesan cheese, chopped parsley, chopped thyme, garlic powder, salt, and black pepper in a shallow bowl.

3. 3

   In another shallow bowl, lightly beat the eggs. Set up an assembly line with the mushrooms, egg mixture, and breadcrumb mixture.

4. 4

   Dip each mushroom cap into the beaten egg, ensuring it is fully coated, and then press it into the breadcrumb mixture until evenly coated. Place the coated mushrooms on the prepared baking sheet.

5. 5

   Bake the mushrooms for 20-25 minutes, flipping halfway through, until golden brown and crispy.

6. 6

   While the mushrooms are baking, cook the quinoa. Rinse the quinoa under cold water and add it to a saucepan with the vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed.

7. 7

   Fluff the quinoa with a fork and stir in the lemon zest, lemon juice, and chopped parsley. Set aside and keep warm.

8. 8

   Prepare the garlic tahini drizzle by whisking together tahini, minced garlic, water, and olive oil in a small bowl until smooth and creamy. Add more water if needed to reach your desired consistency.

9. 9

   To serve, plate the lemon parsley quinoa as a base, arrange the herb-crusted mushroom medallions on top, and finish with a generous drizzle of garlic tahini sauce. Garnish with additional parsley, if desired.

10. 10

    Enjoy your Herb Crusted Mushroom Medallions with Lemon Parsley Quinoa and Garlic Tahini Drizzle while warm!