Portobello Mushrooms Stuffed with Cheesy Quinoa & Sundried Tomato served with Baby Spinach
  • Prep time: 35 minutes
  • Calories: 750
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.
  • 12 Cup of White Quinoa
  • 4 of Portobello Mushrooms
  • 12 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!