That’s quite a mouthful, but definitely the most accurate description!
These are super simple to make, and taste amazing with a wonderful mix of flavours and textures.
Serves 2, or 1 extremely hungry person
4 Portobello mushrooms
40g quinoa (uncooked)
200mL boiling water
1 tsp apple cider vinegar
Pinch of salt
2 cloves garlic
Rosemary (2 fresh stalks or 1/2 tsp dried)
1 small red onion, finely chopped
1 carrot (100-150g), finely chopped
1 spring onion, chopped
2-3 tsp hummus (I use roasted red pepper hummus – my favourite!)
1/2 tsp paprika
2 tsp mixed dried herbs
What do to:
- Preheat the oven to 190°C
- Place the quinoa in a pot, and add the water, salt and apple cider vinegar. Let it simmer and cook for around 15 minutes
- Clean the mushrooms, remove the stem, and scoop out the gills and set aside
- Place the mushrooms on a baking tray and rub them in a little olive oil to stop them sticking. Crush the garlic and add on top along with the rosemary. Place in the oven for 5 minutes
- Saute the onion in a little olive oil for 5 minutes, and then add the carrots and mushroom stem and gills and cook for 5-10 minutes
- Once everything is ready add the vegetables to the quinoa, and then add the remaining ingredients and mix well.
- Scoop 1/4 of the mixture into each mushroom, and place them back in the oven for another 15-20 minutes, or until done.
Serve straight from the oven and enjoy!