Portobello Mushrooms Stuffed with Cheesy Quinoa & Sundried Tomato served with Baby Spinach
Quinoa is often referred to as a grain but it’s actually a seed originating from the Andean region of Peru. It has long been prized for its high protein content, making it perfect for a plant-based diet. Naturally gluten-free, quinoa is a rich source of B vitamin and folate. In this recipe, it completes the stuffed mushroom and balances the sundried tomatoes.
Ingredients
- 1⁄2 Cup of White Quinoa
- 4 of Portobello Mushrooms
- 1⁄2 Cup of Sundried Tomato Pieces
- 3 Tbsp of Pesto
- 70 g of Grated Pizza Cheese
- 1 75g Pack of Baby Spinach
- 1 Tbsp of Balsamic Dressing
- 1 Tbsp of Vege Stock Concentrate
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Get startedStep-by-step instructions
Cook Quinoa:
Preheat oven to 200°C. Rinse quinoa under cold water in a fine mesh strainer. Place quinoa, vege stock concentrate and 1 cup water in a pot over high heat. Bring to a boil, then reduce heat to low. Simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover and set aside.
Roast Mushrooms:
Place mushrooms, gills side down on a lined baking tray and drizzle over a little olive oil. Season with salt and pepper and roast until browned and almost tender, about 5-7 minutes.
Make Stuffing:
Meanwhile, drain and finely chop sundried tomatoes. In a large bowl, combine the sundried tomatoes, cooked quinoa and pesto and season to taste with salt and pepper.
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