Quinoa Stuffed Mushrooms (V)
6 medium sized portobello or normal mushrooms, stalks removed and set aside
1 cup cooked quinoa (1⁄2 cup uncooked will yield 1 cup)
1⁄2 small red onion or a bunch of spring onions finely diced
A big handful of spinach & kale leaves, finely chopped
1 tablespoon thyme leaves, picked off the stalks (or 1 teaspoon of dried)
1 tspn nutritional yeast or 100g vegan soft cheese (like feta), crumbled
A handful of walnuts, chopped
1 tablespoon chia seeds
For the dressing (optional):
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest and 2 tablespoons of juice
4 Tblspn extra virgin olive oil
Preheat your oven to 180o C.
Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.
Now mix through the nutritional yeast or vegan cheese crumbled. Taste and season with sea salt and freshly ground black pepper.
Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.
Place them in a baking tray with the whole clove of garlic and roast for 20 minutes.
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.
Serve with a salad of your choice.
Variations - Nut-free - substitute the walnuts with sunflower seeds or just omit altogether.
Replace quinoa with brown rice or buckwheat.