Mushrooms stuffed with Quinoa

[Guest guest]

Promised this for JoAnn but not sure that I sent it - memory not being what

it was 20 years ago LOL.

 

Because of Pete's allergy and my sisters dislike of cheese, I made this

without the cheese and they all loved it. I also obtained my organic

mushrooms a couple of weeks in advance so had to freeze them. I did this by

bagging them individually and keeping them totally flat. Although they were

a little watery, everyone enjoyed them and my sister said it was like eating

'steak'.

 

Marianne

 

Mushrooms stuffed with spiced quinoa.

 

1 cup (6 1/2 oz) quinoa

2 cups (16 fl oz) vegetable stock

1 bay leaf

1 star anise

2 tablespoons EVOO

3 onions finely sliced

1 tablespoon ground cumin

1 teaspoon garam masala

155g (5 oz) feta cheese chopped

1 tablesppon chopped fresh mint

2 teaspoons lemon juice

4 large field mushrooms

2 additional tablespoons EVOO

 

Rinse quinoa under cold water for 5 minutes or until water runs clear and

drain well.

Place quinoa, veg stock, bay leaf and star anise into heavy based pan & bring

to boil, reduce heat and simmer for 5 minutes or until quinoa is translucent.

Remove from heat and allow to stand for 5 minutes. By this time the stock

will be absorbed into the quinoa. Remove bay leaf and star anise.

Heat the oil in a large pan, add onions and cook over a medium hear for 10

minutes or until they begin to caramelise.

Add the cumin, garam masala, feta cheese and quinoa. Cook for 3 minutes or

until heared through. Remove from hear and stir in the mint and lemon juice.

Remove the stalk from the mushrooms and chop them finely and add to quinoa

mix. Brush mushrooms lightly with extra oil, place fan side down on

preheated char grill or barbecue. Cook for 3 minutes or until browned (time

will vary according to size of m'rooms) turn over and fill caps with the

quinoa mix. Cook for 5 minutes or until the mushrooms are tender. Serve hot

with salad.

 

Quinoa (pronounced Keen-Wah is a grain grown high in the Peruvian Andes. It

is favoured by vegetarians and is known as a 'super grain' because of its

protein content. Quinoa was considered sacred by the Incas and was used in

their religious ceremonies. It is available from most hfs.