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Herb, Nut & Quinoa Stuffed Portobello Mushrooms

05 December 2016

This is such a great vegetarian (or vegan!) dinner or lunch option that is nutritious and will keep you satisfied! Not to mention – it tastes amazing! Mushrooms are one of my fave veggies – full of Vitamin D (amazing for bone and muscle health), Vitamin B (for better nerve function!) and folate (essential for cell regeneration). Use whatever herbs you have on hand – I love parsley and basil! Enjoy xo

Ingredients

Serves: 4

  • 8 medium-sized Portobello mushrooms, washed and dried
  • 1 cup quinoa, cooked
  • 2 cups mixed herbs (continental parsley, basil)
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 1/2 cup almonds, plus extra for topping

 

Method

  1. Preheat oven to 180°.
  2. Arrange mushrooms on a lined baking tray and remove stems. Sprinkle with sea salt.
  3. Spoon 1-2 tbsp of quinoa into each mushroom.
  4. To make herb topping, add mixed herbs, 1 tsp sea salt, olive oil, lemon juice and almonds to a food processor and process until a chunky paste.
  5. Spoon herb topping on top of each quinoa-stuffed mushroom. Top with chopped almonds. Drizzle with olive oil.
  6. Add mushrooms to oven and bake for 25-30 minutes.
  7. Garnish with fresh herbs and serve.

 

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