Defeat Diabetes

< 1 min read

Mushrooms, dry white wine, and goat’s cheese… Say no more!

Prep time: 15 minutes Cook time: 15 minutes


  • 4 medium portabello mushrooms
  • 40g unsalted butter
  • few sprigs thyme
  • 125ml dry white wine
  • 125ml vegetable stock
  • 2 garlic cloves, finely sliced
  • sea salt and freshly ground black pepper
  • 1 cup water
  • ½ cup quinoa
  • 100g marinated goat’s feta
  • Fresh herbs for garnish


  1. Preheat oven to 180C fan forced.
  2. Place mushrooms in a large baking tray, scatter over thyme sprigs and dot with butter.
  3. Add wine, stock and sliced garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender.
  4. Meanwhile, in a small saucepan bring water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10-15 minutes until the liquid is absorbed. Remove from heat and fluff the quinoa with a fork.
  5. To serve, spoon the quinoa over the mushrooms, add a dollop of goat’s feta and scatter over the herbs. Season with extra salt and pepper if required.

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