Ovenbaked portobello mushroom with quinoa & vegetable stuffing

A satisfying and filling vegan dish.

What you need (2 servings):
2 large portobello mushrooms
90g quinoa
1/4 mushroom stock cube
1 tsp garlic paste (or 1 clove fresh garlic, minced)
1/2 tsp sambal oelek (or to taste)
1/2 leek, chopped
1/2 bell pepper, chopped
50g frozen peas
approx. 8 cherry tomatoes, chopped
1 tbsp pine nuts, toasted
salt & pepper to taste
olive oil

Cook the quinoa, 240ml water and the stock cube in a rice cooker (or boil approx. 20 minutes in a pot on the stove). Grease an oven dish with some oil and preheat the oven at 180°C.
Remove the stems from the mushrooms, chop the stems and set aside. With a spoon, remove the gills from the mushrooms and add them to the chopped stems.
Drizzle a bit of oil on the mushrooms and place them cap-side down in the oven dish. Cook the empty mushrooms approx. 15 mins in the oven.
Meanwhile, heat some oil in a wok. Saute the garlic and sambal. Add the leftover mushroom stems and gills, leek and peppers. After a few minutes, add the peas and tomatoes. Stir fry until all the vegetables are cooked and season with salt and pepper.  Stir in the pine nuts and cooked quinoa.
Remove the oven dish from the oven en spoon the quinoa mixture into the caps. Cover the oven dish with aluminium foil and cook the mushrooms for approx. 15 minutes. Remove the aluminium foil 5 minutes before the end. Serve immediately.


Loosely based on this recipe.