Quinoa, Red Onion and Sweet Potato Portobellos

Servings: Serves: 6

Nutritional Information:

Per serving (148g)

Calories 102, Fat 3.4g, Saturates 0.5g, Sugars 3.9g, Salt 1.5g




Preheat oven to 180°C/350°F/Gas 4. Remove the stalks from the mushrooms and wipe them clean. Arrange the mushrooms, stalk side up, in a roasting tin and season with salt and pepper.


Place the quinoa, salt, bouillon and sweet potato in a saucepan and pour over the boiling water. Bring to a simmer and allow to cook for 20 minutes, or until most of the water has been absorbed. Cover and leave to stand for 10 minutes off the heat.


Heat the oil in a small frying pan and add the onion and garlic, with a pinch of salt. Gently fry for a few minutes until softened.


Add the onions to the quinoa pan along with the chives, spinach and some seasoning. Mix everything together well to wilt the spinach.


Spoon the quinoa mixture into the mushrooms and bake for 20 minutes, until the mushrooms are cooked through but not collapsing. Serve hot, with any leftover filling on the side.


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