Portobello Mushrooms Stuffed with Cheesy Quinoa & Sundried Tomato served with Baby Spinach
- Prep time: 35 minutes
- Calories: 750
- 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
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.
Stuff Mushrooms:Flip over mushrooms 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.
You Plate It:Add baby spinach to a bowl with balsamic dressing and toss to coat. Divide spinach salad evenly between plates and top with stuffed mushrooms. Enjoy!