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  • Carolina Sandrin

    1 cup veg stock ½ cup Quinoa ¼ tsp ground cumin 2 Portobello mush 2 tbsp olive oil 6 cremini or button mush, chopped 8 cherry tomatoes, halved 2 scallions, chopped 3 tbsp chopped orange 1 clove garlic,chopped 1 tbs fresh dill, chopped salt pepper 3 tbsp Parm

  • Meghan Kealy

    Portobello mushrooms stuffed with quinoa.

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