Quinoa Stuffed Portobello Mushrooms (vegan, gluten free)
Tender baked mushrooms stuffed with quinoa, roasted tomato and spinach filling topped with a crunchy walnut 'parmesan' crumb.
Servings: 6
Ingredients
- 1/2 cup uncooked quinoa rinsed and drained
- 6-8 portobello mushrooms
- 1 cup spinach packed
- salt and pepper to taste
- 9 cherry tomatoes cut in half (see substitutions)
- 2 whole chives sliced (see substitutions)
Walnut 'Parmesan' Crumb
- 2 tbsp walnuts
- 2 tsp nutritional yeast see notes
- 1/4 tsp salt
Instructions
- Preheat oven to 200 degrees C (fan-forced) and line a baking tray with paper (or reusable mat, see notes*)
- Place the rinsed quinoa and 1 cup of room temperature water into a medium saucepan on a medium-high heat. Bring to a boil then reduce to low and simmer for 10-15 minutes or until tender and all the liquid has been absorbed.
- Whilst the quinoa is cooking, carefully remove the stems from the mushrooms. Wipe the mushroom caps clean with a damp paper towel and place gill side up on the lined baking tray along with the tomatoes (with their open-face side up.) Place tray in the oven and bake for 10 minutes.
- Stir the spinach and chives into the cooked quinoa (the spinach should wilt down from the heat of the quinoa) and season with salt and pepper to taste. Drain off any excess liquid from the mushrooms into the quinoa mixture and stir through.
- Use a rolling pin on a chopping board (or mortar and pestle, blender/foodprocessor) crush the walnuts into smaller pieces then mix with the salt and nutritional yeast to create the crumb topping.
- Fill each mushroom cap with quinoa mixture (about 1-2 tbs in each), top with a couple of roasted tomato halves and sprinkle with the walnut crumb. Bake for a further 5-8 minutes or until the crumb topping is lightly golden brown.(optional) Garnish with fresh chives/herbs.
Notes
INGREDIENTS & EQUIPMENT