Stuffed quinoa mushrooms
½ cup(s), (85g)
8 whole, large, flat variety
1 medium, finely chopped
80 g, finely chopped
2 clove(s), crushed
Reduced-fat ricotta cheese
200 g, crumbled
1 slice(s), stale, made into breadcrumbs
Reduced fat oil spread
1 tbs, melted, cooled
- Preheat oven to 200°C. Line a baking tray with baking paper.
- 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.
- 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.
- 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.