Name: Quinoa, mozzarella and roasted pepper stuffed mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Mushrooms and stuffing; 150 clove quinoa, rinsed and drained; 350 millilitre water; 12 large mushrooms; 1 tablespoon extra virgin olive oil; 4 scallions (spring onions), finely chopped; 2 clove garlic, finely chopped; 2 tablespoon finely chopped flatleaf parsley; 200 gram roasted bell peppers (capsicums), chopped; 200 gram mozzarella cheese, cut into small pieces; 1 tablespoon grated parmesan cheese plus extra for sprinkling; salt and freshly cracked black pepper; Dressing; 3 tablespoon extra virgin olive oil; 2 tablespoon balsamic vinegar; salt and freshly cracked black pepper

Quinoa, mozzarella and roasted pepper stuffed mushrooms

These filled and roasted mushrooms make a tasty starter or a substantial meat-free main course for vegetarians.

Skip to Recipe

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

Mushrooms and stuffing

150 clove quinoa, rinsed and drained

350 millilitre water

12 large mushrooms

1 tablespoon extra virgin olive oil

4 scallions (spring onions), finely chopped

2 clove garlic, finely chopped

2 tablespoon finely chopped flatleaf parsley

200 gram roasted bell peppers (capsicums), chopped

200 gram mozzarella cheese, cut into small pieces

1 tablespoon grated parmesan cheese plus extra for sprinkling

salt and freshly cracked black pepper

Dressing

3 tablespoon extra virgin olive oil

2 tablespoon balsamic vinegar

salt and freshly cracked black pepper

Method

1.Place the quinoa in a small saucepan with the water and bring to the boil. Reduce the heat, cover and simmer for 10 minutes until all the water is absorbed and the quinoa is cooked. Cool a little.

2.Gently wipe over the mushrooms and remove the stalk. Put 8 of the mushrooms aside and finely chop the remaining mushrooms including all of the stalks if they are not too woody or tough.

3.Preheat oven to 190°C and line a baking tray with baking paper. Heat oil in a non-stick frying pan and sauté the scallions until lightly browned. Add the chopped mushrooms and cook for 3–4 minutes until the mushrooms collapse. Stir in garlic and parsley, cook for 1 minute, remove from the heat and cool.

4.When cooled, stir in the quinoa, roasted bell peppers, mozzarella and parmesan cheeses, and season.

5.Place mushrooms top side down onto the tray, cover the underside of each mushroom with some of the filling squashing it down tightly as you fill it. Drizzle olive oil and sprinkle with extra parmesan cheese

6.Bake for about 15 minutes until the cheeses have melted.

7.To make the dressing, mix all the ingredients together. Drizzle the mushrooms with some of the dressing before serving.

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