I was at the green grocers the other day and there portobello mushrooms were lovely and big and just looked perfect for stuffing and so the only challenge was what to stuff them with. I decided to use a selection of green vegetables that I had in the fridge. I would often put onion in something like this but decided that leeks would work well and give a more subtle flavour than onion.
Also included in my stuffing is walnuts and obviously quinoa to give a boost of essential minerals and make it a meal that will keep you fuller for longer and give you an all over glow. Well maybe that is just me but I was very pleased with this invention.
Quinoa Stuffed Mushrooms
Serves 2 (or 1 if you are really hungry!)
2 portobello mushrooms, cleaned and stalks removed
50g green beans, chopped
1 leek, sliced
100g cavolo nero, chopped
50g walnuts, roughly chopped
2 cloves of garlic
200ml vegetable stock
1 tsp dried thyme
1 tsp dried parsley
1 tsp olive oil (medium or mild)
Preheat over to 200C. Rinse the quinoa and cover with 200ml of water, bring to the boil and then reduce heat and simmer until all of the water is absorbed.
While the quinoa is cooking, heat the olive oil in a non-stick frying pan, add the leeks, garlic and herbs and cook for around 2-3 minutes then add the cavolo nero, beans and mushroom stalks and cook for another 5 minutes.Stir in the cooked quinoa and walnuts and season.
Place the mushrooms in an oven proof dish and fill with the stuffing, allowing the excess to line the bottom of the dish. Now pour over the stock and bake in the oven for 30 minutes or until all of the stock is mostly absorbed.
Serve warm with crusty bread for a treat or they go very will with my Lemon & Garlic Butter Beans.