Quinoa Stuffed Mushrooms
Servings: 2
Ingredients
- 4 large portabella or field mushrooms
- 1 cup quinoa (red or white)
- 1 roasted red pepper, diced
- 2 Rashers short back bacon / Canadian bacon or Back bacon, diced (optional)
- 2 tbsp fresh parsley, chopped
- 1 tbsp dried oregano
- coconut oil, for cooking
Instructions
- Start by cooking the quinoa. Cook according to packet directions, adding the dried oregano, or add the quinoa to a small saucepan, add 1.5 cups water and the dried oregano. Bring to a simmer and cook covered for 10 minutes or until the water is nearly absorbed. Then remove from the heat and allow to sit covered for another 10 minutes.
- Meanwhile, preheat the oven to 180C and line a baking tray with baking paper.
- Then, remove the stalks from the mushrooms and roughly chop then. Heat a small pan over medium heat with 1 tbs coconut oil. Add the diced bacon and the chopped mushroom stalks. Cook for 3 minutes, or until the bacon starts to brown and crisp, then add the diced red peppers, heat through and remove from the heat.
- Once the quinoa is cooked, stir through 1 cup of the cooked quinoa through the sauteed bacon mixture.
- Place the mushrooms on the lined oven tray, on their head.
- Spoon the quinoa mixture into each mushroom, then place 1 tsp of coconut oil on top.
- Bake in the preheated oven for 10-12 minutes, or until the mushrooms are just cooked. Serve immediately!