Oh I lovvve cheese…. And mushrooms! Cheeessse and mushrooms mmmhhhh. This recipe has saved many a lunch, dinner and most importantly dinner party. They are super quick and easy to throw together but look and taste pretty impressive with very little effort! I’ve served these as a main with salad and sweet potato fries and by them selves as a starter. If you’re looking to impress someone but want something quick and easy this it the ticket!

Guess what?……… they’re super healthy!!! Ha ha as if you didn’t know by now but seriously these protein stuffed mushrooms pack a punch. They’re loaded with all nine essential amino acids (Thanks to the Quinoa!!) they are a good source of vitamin C, B1, B2, B6, folic acid and contain a great amount of calcium. That’s not all, the mushrooms themselves can help increase your fiber intake and lower your risk for heart disease, high cholesterol and digestive conditions. Get IN!!

Serves 4 as a Starter or 2 as a Main

INGREDIENTS:

4 Portobello Mushrooms

1 Cup Cooked Quinoa

2 Cups Spinach

½ Cup Sundried Tomatoes

½ Cup Goats Cheese

½ Cup Chestnuts Chopped

¼ Cup Basil Leaves

¼ cup Tahini (Sesame paste)

2 Cloves of Garlic Crushed

Salt & Pepper

First rule of fight club………… Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

In a frying pan wilt the spinach with the crushed garlic. This literally should take no more than 1 minute! Any longer and you’re just messing!

Once you’ve finished messing with the spinach throw all of the remaining ingredients into a bowl (excluding the Portobello mushrooms) and mix well.

This is the super fun part; pull the stem of the mushrooms until they come away with a pop! I know it sounds terribly sadistic but it’s actually quite satisfying!

Now fill each mushroom with the quinoa mixture until all are full and there is no mix left.

Pop in the oven for 20 minutes until juicy and golden. Then serve on your best platter! Until next week….. ta ta for now!