Cheesy Quinoa & Sundried Tomato Stuffed Portobello Mushrooms with Baby Spinach
- Prep time: 30 minutes
- Calories: 750
- 0.5 Cups of White Quinoa
- 6 Portobello Mushrooms
- 0.5 Cups of Sundried Tomatoes
- 3 Tablespoons of Pesto
- 70 Grams of Grated Pizza Cheese
- 1 75 Gram Pack of Baby Spinach
- 1 Tablespoons of Balsamic Dressing
- 1 Tablespoons of Vege Stock Concentrate
Cook Quinoa:Preheat oven to 200°C. Rinse quinoa under cold water using 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 and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.
Roast Mushrooms:Wipe outside of mushrooms caps with a damp paper towel. Scoop out gills from inside with a spoon and discard. Place mushrooms cap side up on a foil lined baking tray and drizzle over olive oil. Season with salt and pepper and roast until browned and almost tender, about 5-7 minutes.
Make Stuffing:Meanwhile, finely chop sun-dried tomatoes. Add chopped sun-dried tomatoes, cooked quinoa and pesto to a large bowl and stir to combine.
Stuff Mushrooms:Flip over mushroom caps on baking tray and fill with quinoa stuffing. Top with cheese and roast until cheese is melted and bubbling, about 15-20 minutes or until mushrooms are tender.
Make Salad:Meanwhile, rinse baby spinach and pat dry with paper towel. Add baby spinach to bowl and toss to coat.
You Plate It:Divide salad evenly between plates. Top with stuffed mushrooms, allowing the spinach to wilt slightly. Serve immediately. Enjoy!