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[Recipe] Microgreen Stuffed Mushrooms

These tasty roasted mushrooms are ideal to serve as a side dish, with your favourite protein or as a main with other delicious salads, polenta or mashed potato.

Ingredients

Instructions

Cook the Mushrooms

To prepare mushrooms, crush 1 x garlic clove onto the top of the mushrooms, drizzle some olive oil and add a teaspoon butter (Olive Oil helps to stop the butter burning) in saucepan. Start by cooking on low heat and gently stirring to combine the butter, olive oil and garlic with the mushrooms. Keep stirring and ensure the mushrooms stay covered with the oil / butter / garlic mix. As they soften, temporarily increase the heat to lightly brown the mushrooms.

Cook the Quinoa
Combine 1 cup quinoa, 1 1/2 cups water, and salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.

Prepare the Plate
Place cooked mushrooms on the plate and drizzle the butter / Olive OIl & garlic mix over the top.
Place quinoa over the mushrooms.

Add the Microgreens
Add a handful of mixed microgreens on top of the quinoa.

Top it off!
Top the mushroom stack with a sprinkle of feta or goats cheeze, and then a drizzle of the olive oil / butter mix and a twist of salt and pepper to taste.

Serves two people.

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