Grilled Portabella Mushrooms Stuffed With Cranberry and Sausage

Ingredients

• 6
• portabella mushrooms
• 6
• portabella mushrooms
• 4 cups
• mesclun
• 4 cups
• + 48 more ingredients
• • mesclun
  • ¼ cup
  • dried sweetened cranberries
  • ¼ cup
  • dried sweetened cranberries
  • 1 cup
  • quinoa
  • grain, uncooked
  • 1 cup
  • quinoa
  • grain, uncooked
  • ½ lb
  • sweet Italian sausage, casings removed
  • ½ lb
  • sweet Italian sausage, casings removed
  • ¼ cup
  • unsalted butter, melted
  • ¼ cup
  • unsalted butter, melted
  • 1 cup
  • leek, coarsely chopped
  • 1 cup
  • leek, coarsely chopped
  • 1 cup
  • celery, chopped
  • 1 cup
  • celery, chopped
  • 2 teaspoons
  • rosemary, chopped
  • 2 teaspoons
  • rosemary, chopped
  • 1 teaspoon
  • thyme, chopped
  • 1 teaspoon
  • thyme, chopped
  • 1 cup
  • dried sweetened cranberries
  • 1 cup
  • dried sweetened cranberries
  • 2 cups
  • chicken stock
  • 2 cups
  • chicken stock
  • ¼ cup
  • goat cheese
  • ¼ cup
  • goat cheese
  • salt and pepper, to taste

1 1. Gather all ingredients and chop vegetables and herbs. 2 2. Place chicken stock and quinoa in sauce pan, cover and bring to boil over high heat. 3 3. Reduce heat and simmer until liquid has been absorbed by the grain. (About 15 minutes.). 4 4. Melt butter over medium heat in sauté pan, add...

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