Large mushroom cups usually ask to be filled with some substantial goodness. I’ve decided to stuff them with quinoa, a protein packed lunch or light evening meal. Quinoa, a complete protein containing all nine amino acids comes from the same family as spinach and beetroots and it’s an excellent wheat free alternative to starchy grains. Mushrooms are a good source of Vitamin B, especially niacin, Vitamin D and selenium.
2-4 medium brown cup mushrooms – choose organic if you can
¼ cup; 30g of quinoa – rinse well in a sieve
2- 3tbsp extra virgin olive oil
Himalayan or sea salt and pepper to taste
Salad – any green leaves, olives, tomatoes, spring onions, garlic – your choice
Alternative topping: grated cheese
Preheat the oven to 356 degrees Fahrenheit/180 degrees Celsius.
Remove the stalks from the mushrooms. Rinse the quinoa in a sieve. Fill the mushroom cups with quinoa and add approximately 1tsp of extra virgin olive oil and 1tsp of water on top. Sprinkle with sea salt and pepper.
Bake in the oven for 50min. in an oven -proof pre-oiled dish, preferably with a lid on. If you don’t have one, just cover the mushrooms with a tin foil.
Add grated cheese 5min before taking the dish from the oven for alternative topping.
Arrange the mushroom on prepared salad and enjoyJ