Portobello mushrooms make a great alternative to a carbohydrate-based meal and their size and shape make them perfect for stuffing. This quinoa stuffed portobello mushroom recipe is inspired by Italian flavouring with tomato, peppers and feta cheese and I have added in some chilli flakes for a little kick!
Mushrooms are a great source of vitamin D, particularly important going into the winter months. Quinoa is a complete protein and is a fibre-rich seed; this meal provides plant powered nourishment and these stuffed mushrooms are tasty and simple to make!
1/3 cup dry quinoa
2/3 cup water
4 Portobello mushrooms
1 tablespoon of rapeseed oil
2 tablespoons balsamic vinegar
Salt and pepper
¼ teaspoon chilli flakes
1 red pepper chopped
1 cup chopped red cabbage
1 cup tomatoes chopped
¼ cup chopped basil
½ cup feta cheese
Method for Quinoa stuffed Portobello Mushrooms:
- Preheat oven to 150°C
- Place the quinoa and water in a pan, bring to the boil, reduce the heat and cook until the quinoa has absorbed most of the water – approximately 12-15 minutes, then turn off the heat
- While the quinoa is cooking, place the mushrooms open side up on a baking tray, drizzle with oil and balsamic vinegar, season with salt, cook for 10 minutes, drain any excess liquid.
- Meanwhile in a bowl combine cooked quinoa, black pepper, chilli flakes, red pepper, cabbage, tomatoes, basil and feta cheese
- Remove mushrooms from oven, divide quinoa mixture – approx. ½ cup into each mushroom, bake for 12 minutes until mushrooms are tender and cheese is melted.
- Eat and enjoy!