Quinoa stuffed mushrooms

These stuffed mushrooms were really tasty. It had been a while since I had cooked with quinoa, which is a shame, because its nutritional value is very good.


Serves 4:

200g quinoa
500ml vegetable stock
1 bayleaf
1 star anise / or / 1 tsp fennel seeds
2 TBSP oil
1 onion, chopped
2 tsp ground cumin
1 tsp garam masala
150g feta cheese, crumbled
1 tsp mint, chopped
2 TBSP lemon juice
8 flat-cap mushrooms

1. Rince the quinoa under cold water.

2. Boil the quinoa, veg stock, bayleaf and star anise / fennel seeds and then simmer for 15 minutes. Leave to cool down 5 min then remove the bayleaf and star anise. (leave the fennel seeds if using them instead of the star anise)

3. Heat the oil in a frying pan. Add the chopped onion and cooked until transluscent. Add the cumin, garam masala, feta and quinoa. Cook for 3 minutes then add the lemon juice and mint.

4. Remove the stalks from the mushrooms, chop them and add them to the quinoa mixture.

5. Brush the back of the mushrooms with a little oil. Place the mushrooms upside-down into a shallow dish (or 2 shallow dishes) and place under the grill until brown and starting to cook.

6. Turn the mushrooms the right way up, and fill them with the quinoa mixture. Return to the grill for a further 5-10 minutes.

7. Serve immediately with a salad or vegetables. (I served them with feta cheese flavoured mashed potatoes)