Reposted from Georgia Harding’s website, Well Nourished.
One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.
This recipe serves 4 people, is gluten-free and vegetarian.
For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)
Sea salt and black pepper, to taste
For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil
1. Preheat your oven to 180º C.
2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.
3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.
4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.
5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.
6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.
7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).
Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.