Quinoa-Stuffed Mushrooms

Total time45 mins

30 minspreparation time

15 minscooking time

Stuffed mushrooms are a great vegetarian bbq dish and quinoa is rich with nutrients, making it a healthy option. The vegetable filling seasoned with Ponzu completes this delicious mix of flavours.

Ingredients

2 portion(s)

Portobello mushrooms

100 g

quinoa

4 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

70 g

grated cheddar cheese

1 bunch

chives

small red onion

clove garlic

yellow pepper

tomato

carrot

1 tbsp

frying oil

salt and pepper to taste

Nutritional facts (per portion):3152 kJ / 788 kcal

26 gFat

48 gProtein

97 gCarbohydrates

Preparation

Step 1

Clean the mushrooms, leave whole but remove the stems. Finely chop the stems.

Step 2

Dice the onion, garlic, pepper and tomato. Peel and dice the carrot. Cube the tomato as well. Finely chop the chives.

Step 3

Boil the quinoa according to pack instructions.

Step 4

Drizzle a little oil in the frying pan. Add the onion and mushrooms. Fry until the onion becomes soft and mushrooms shrink. Add the carrot and pepper and fry altogether for around 3 minutes. Then add boiled, drained quinoa, tomato and chives (save some for garnish) plus 2 tablespoons of Kikkoman Ponzu and mix. When the stuffing cools off add grated cheese and mix.

Step 5

Sprinkle the mushroom caps with Kikkoman Ponzu Citrus Sauce on each side. Stuff the caps with prepared filling, then place the mushroom caps on the bbq or under a grill. Cover with aluminium foil and grill around 15 minutes or until the mushrooms are fully cooked.

Step 6

Serve with extra chopped chives.

Recipe-ID: 1122

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