Vegetarian recipe for Portobello Mushrooms stuffed with Herbs, Nuts and Quinoa
8 medium-sized Portobello mushrooms, washed and dried
1 cup quinoa, cooked
2 cups mixed herbs (continental parsley, basil)
1 tsp sea salt
1/4 cup olive oil
1 tbsp lemon juice
1/2 cup almonds, plus extra for topping
Preheat oven to 180°.
Arrange mushrooms on a lined baking tray and remove stems. Sprinkle with sea salt.
Spoon 1-2 tbsp of quinoa into each mushroom.
To make herb topping, add mixed herbs, 1 tsp sea salt, olive oil, lemon juice and almonds to a food processor and process until a chunky paste.
Spoon herb topping on top of each quinoa-stuffed mushroom. Top with chopped almonds. Drizzle with olive oil.
Add mushrooms to oven and bake for 25-30 minutes.
Garnish with fresh herbs and serve.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.