Veggie Stuffed Portobellos

Packed with protein-rich quinoa, creamy avocado for healthy fats, and a colourful mix of veggies, this tasty lunch is sure to be a crowd favourite!

MAKES: 2 SERVINGS
PREP TIME: 20 MINUTES

DIFFICULTY: EASY

Ingredients

2 large portobello mushrooms, stalks removed

1 tsp olive oil

180g cup cooked quinoa

½ red pepper, finely diced

40g sweetcorn (frozen or canned)

75g cherry tomatoes, quartered

½ medium avocado (about 70g), diced

1 small garlic clove, minced

½ tsp smoked paprika

½ tsp ground cumin

Juice of ½ lime (about 10 ml)

A few fresh coriander leaves to garnish

Small handful chopped pistachios to garnish

Small handful of pomegranate seeds to top (optional)

Method

1. Preheat oven to 200°C (fan 180°C). Brush mushrooms with olive oil, season with salt and pepper, and place gill-side up on a baking tray. Roast for 15 minutes until tender and juicy.

2. In a bowl, mix the warm quinoa with red pepper, sweetcorn, tomatoes, garlic, paprika, cumin, lime juice, and a pinch of salt. Fold in diced avocado last.

3. Spoon the rice mixture into the roasted mushrooms. Top with fresh coriander, chopped pistachios and pomegranate seeds to serve.