Quinoa and courgette stuffed portabello mushrooms

I created this recipe when I was feeling experimental and simply chucked a few bits and bobs into the food processor.

It’s so versatile and it really doesn’t matter if you change the proportions and add in extra stuff.

  • 30g dry quinoa (preferably soaked overnight in water; if you’re pushed for time just rinse it through with water twice), then cooked
  • 2 carrots
  • 1 courgette
  • 1tsp paprika
  • 1/2 tsp dried chillies
  • 1tsp tomato puree
  • Seasoning to taste
  • Half a dozen portabello mushrooms
  • Feta cheese


  1. Pop the carrots and courgette into a food processor and whizz until they’re all chopped up. Add everything else apart from the mushrooms and feta cheese.
  2. Remove the mushroom stalks and put a tonne of kitchen roll on a baking sheet. Bake the mushrooms face-down until they start wrinkling. You’ll see what the kitchen roll is for here 🙂
  3. Then dab off any remaining oil from the mushrooms, turn face up and add some dollops of the quinoa mixture, topped with crumbled feta cheese.
  4. Return to the oven for about 10 minutes until the feta starts to brown – then tuck in!
  5. There are so many serving options for these. You can devour loads, or have them with a salad or steamed asparagus for example. The options are endless!

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