Quinoa stuffed Portobello Mushrooms

Recipe inspired by Deliciously Ella

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This recipe is a really quick and easy light lunch or dinner that is well and truly packed with nutrients; good fats, plant protein, vitamins and minerals!

Roast mushrooms are up there with one of the yummiest (and quickest) vegetables (or fungi?) in my honest opinion so this dish is a real winner.

Quinoa stuffed Portobello Mushrooms

Serves 2

4 large portobello mushrooms, stalks removed
olive oil, to drizzle
sea salt

1/4 cup quinoa, uncooked
1/2 cup boiling water

handful parsely
handful mint
1 tsp tahini
1/2 lemon, juiced
1 tbsp pepitas
1 tbsp currants
1 tbsp pine nuts, toasted
30g feta, optional


1. Preheat the bottom oven to 200 degrees Celsius, fan-forced. Line a baking tray/dish with foil.

2. Wash the mushrooms and pat dry and arrange on the tray (round side down), drizzle with a dash of olive oil and season with salt and pepper. Place in the oven to roast for 15 minutes.

3. Meanwhile, cook the quinoa. Place the quinoa and boiling water in a small saucepan and simmer over the lowest possible flame/heat for 12-14 mins until all liquid has absorbed. You may add flavourings to your quinoa here such as spices or sauces. I sometimes like to use paprika, cinnamon, or even a dash of soy/tamari sauce.

4. Finely chop the herbs and place in a separate bowl, along with the currants, pepitas, lemon juice and tahini.

5. Once the quinoa is cooked, take off heat and add to the bowl whilst warm. This will bring out the flavours of all the yummy herbs and liquids! Give the mixture a good mix and season with salt and pepper.

6. Once the mushrooms are cooked, tip out any water they have collected whilst cooking and remove from the oven. (Mushrooms have a high water content, so there is likely to be a puddle of water in the middle of the shroom).

7. Arrange on a plate and top with the quinoa mix. Sprinkle with the roasted pine nuts and if using feta, crumble it on top of the mushrooms. Serve with a side salad.

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– I served mine with a side salad of spinach, rocket, alfalfa sprouts and balsamic dressing but you could easily serve it with any salad/greens/veggies you have on hand. Or just on their own is fine.
– Add/change/leave out whatever you want to the quinoa. Quinoa takes on the flavour of whatever you pair with it and it is so versatile so go crazy!
– Some pomegranate seeds would look and taste beautiful sprinkled on top too, just saying!


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