I’ve been craving mushrooms (of all things!) lately. I love this recipe because it can be vegan or paleo, and there are a heap variations of filling you can try.
- 8 portobello mushroom caps
- 2 tablespoons oil (I like using avocado oil for this dish)
- 2 cups cooked quinoa, or 500g beef or lamb mince
- 1 onion, finely diced
- 1/3 cup pine nuts
- 4 cloves garlic, crushed
- 2 tablespoons tomato concentrate
- 3 teaspoons ground cumin
- 2 teaspoons turmeric
- Pinch sea salt and cracked pepper
- 2 handfuls baby spinach or flat leaf parsley
- 1 zucchini, carrot or veggie of your choice, grated
- Optional – grated parmesan
Preheat the oven to 200C (400F).
Using a damp paper towel gently rub down the top and stem of the mushroom to remove any residual dirt.
Remove the stems from the mushrooms with a gentle twist. Roughly dice the stems and put them to the side, we’ll use these later. Place the caps on a lined baking tray, gill side up, and drizzle with 1 tablespoon oil. Place these in the oven for 15-20 minutes or until soft and cooked.
In a large saucepan or wok sauté the onion in 1 tablespoon oil until softened and transparent. Add the quinoa or mince and cook until browned. Add the pine nuts, garlic, tomato concentrate, cumin, turmeric and seasoning and stir for a couple of minutes. Add in the zucchini or carrot, and mushroom stems and stir for a further few minutes until softened.
Place the mushroom caps on a plate, fill with spinach or parsley and quinoa/mince filling. Sprinkle on the parmesan if you’re using it, then top with a second mushroom.
Serve while they are still nice and warm!
- Chili con/sin carni and gaucamole with coriander makes for an awesome filling
- Use smaller mushrooms, fill the cups with the quinoa/mince and use as an appetiser
P.S. Sorry for the dodgy photo! I’ll get a more appetising daytime shot next time I cook them.
|Prep time||5 minutes|
|Cooking time||20 minutes|