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Veggie stuffed portobellos

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Veggie stuffed portobellos

Quick, delicious and colourful, a good lunch or light meal option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 2 large portobello mushrooms stalks removed (I double to four so you have two each). You might want to increase some of the measurements below too.
  • 1 tsp olive oil
  • 200 g pouch cooked quinoa
  • ½ red pepper finely diced
  • 40 g sweetcorn frozen or canned
  • 75 g cherry tomatoes quartered
  • ½ medium avocado about 70g, diced
  • 1 small garlic clove minced
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • Juice of ½ lime about 10 ml
  • A few fresh coriander leaves to garnish

Method
 

  1. Preheat oven to 200°C (fan 180°C). Brush mushrooms with olive oil, season with salt and pepper, and place gill-side up on a baking tray. Roast for 15 minutes until tender and juicy.
  2. In a bowl, mix the quinoa with red pepper, sweetcorn, tomatoes, garlic, paprika, cumin, lime juice, and a pinch of salt. Fold in the diced avocado last.
  3. Spoon the mixture into the roasted mushrooms. Top with fresh coriander to serve and enjoy alongside a big salad or veg.