Stuffed mushrooms
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Portabello mushrooms are full of flavour and so versatile! Stuffed with a rustic spiced mince mixture and served with a zesty beetroot tzatziki and fluffy quinoa, enjoy this recipe with a salad for either lunch or dinner.
Ingredients
Mushrooms
400 g, portabella (Buy 4, 85g-100g each)
Lean beef mince, raw
400 g
Fresh thyme
2 tsp, leaves, plus extra to serve
Garlic
3 clove(s), crushed
Ground allspice
⅛ tsp
Reduced fat feta cheese
80 g, crumbled
Quinoa
½ cup(s), (100g)
Olive oil
2 tsp
Red onion
½ small, finely chopped
Vegetable stock, liquid, salt-reduced
1 cup(s), (250ml)
Beetroot
1 small, coarsley grated
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh lemon rind
1 tsp, finely grated
Instructions
1
Preheat oven to 180°C and line a baking tray with baking paper. Discard stems from mushrooms. Place mushrooms on tray cut-side up. Combine mince, thyme, 2 garlic cloves and allspice in a bowl. Season and mix well. Divide the mixture between mushrooms. Top with feta. Bake mushrooms for 20 minutes or until mince is browned and feta is golden.
2
Meanwhile, place quinoa in a fine sieve and rinse under cold running water. Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add quinoa and stock. Cover and bring to a simmer, then reduce heat to medium-low and cook for 12 minutes until stock has been absorbed and quinoa is tender.
3
Combine beetroot, yoghurt, lemon rind and remaining garlic clove in a small bowl. Season. Sprinkle mushrooms with thyme leaves and serve with quinoa and beetroot tzatziki.
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