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

Instructions:

  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.
    IMG_5320
  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!
    IMG_5321

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