Quinoa stuffed mushrooms sounds like a very posh dish, but it is so easy to make, just perfect if you are in a hurry and you don’t have to cook something more complicated. It takes about 50 minutes to make, but for most of this time you don’t need to do anything. Also, you can prepare the mushrooms the day before. As it is a light dish, it is a perfect choice for a light dinner.
I used quite a lot of garlic because we like it. If you don’t, just change it with a bit of sundried tomato paste. You can add more dried herbs, such as dill, parsley, or coriander, but I kept it simple this time and I’ve added only basil. I considered that 3 mushrooms are a main and one would make a lovely starter.
Quinoa stuffed mushrooms
– 6 large mushrooms
– 30g quinoa
– 4 cloves of garlic
– 4 spoons of olive oil
– 2 tsp sundried tomato paste
– dried basil
Start by preheating the oven at 200C or 180C for fan assisted ovens.
Wash and peel the mushrooms. Remove the stems and chop them before putting them in a bowl. Put the mushrooms on a baking tray.
Add the crushed garlic, the salt, pepper, and dried basil to the stems. Pour the oil on top and mix to incorporate the spices. Scoop the stems into the mushrooms and put them in the oven. Leave to bake for about 40 minutes.
Meanwhile, boil the quinoa in water over medium heat according to the instructions on the packaging. I boiled mine for 20 minutes or so. When they are ready, drain them and add a bit of salt, pepper, and the sundried tomato paste and mix well. Take the mushrooms out of the oven and scoop the quinoa on top.
Now the mushrooms are ready to be served.