Stuffed quinoa mushrooms
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These cheesy baked mushrooms have little hints of bacon throughout.
Ingredients
Quinoa
½ cup(s), (85g)
Mushrooms
8 whole, large, flat variety
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Shortcut bacon
80 g, finely chopped
Garlic
2 clove(s), crushed
Reduced-fat ricotta cheese
200 g, crumbled
Fresh oregano
¼ cup(s)
Wholegrain bread
1 slice(s), stale, made into breadcrumbs
Reduced fat oil spread
1 tbs, melted, cooled
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper.
2
Place 1 cup (250ml) water in a saucepan over high heat and bring to the boil. Stir in quinoa and return to boil. Reduce heat and simmer, covered, for 10 minutes or until tender.
3
Meanwhile, remove stalks from mushrooms and coarsely chop stalks. Heat oil in a medium non-stick frying pan over medium-high heat. Cook onion, bacon, mushroom stalk and half the garlic, stirring, for 5 minutes or until soft.
4
Combine quinoa, bacon mixture, ricotta and 2 tablespoons of the chopped oregano in a bowl. Season with salt and pepper. Top the mushrooms with quinoa mixture. Place on prepared tray. Combine breadcrumbs, melted spread, remaining garlic and the remaining chopped oregano in a bowl. Press breadcrumb mixture over quinoa mixture. Bake for 15-20 minutes or until tops are golden and mushrooms are tender. Top with extra oregano.
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