Veggie stuffed portobellos

Quick, delicious and colourful, a good lunch or light meal option.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 people

Course: Lunch, Main Course

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

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.
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.
Spoon the mixture into the roasted mushrooms. Top with fresh coriander to serve and enjoy alongside a big salad or veg.