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Photo of Stuffed mushrooms by WW

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.

Notes

SERVING SUGGESTION: Salad drizzled with 1 tsp oil and a little lemon juice.

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