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


Ingredients

Method

1

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.

2

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.

3

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.

4

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

5

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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