These aromatic baked autumn mushrooms are topped with the delicious nutty flavour of quinoa and creamy goat's cheese, for a delicious lunch or dinner option.
Baked Portobello Mushrooms With Fetta
Mushrooms, dry white wine and goat's cheese... Say no more and sign us up!
Ingredients
- 4 medium portobello mushrooms
- 40 g butter, unsalted
- sprigs thyme (few)
- 125 ml dry white wine
- 125 ml vegetable stock
- 2 garlic cloves, finely sliced
- salt and black pepper, freshly grounded
- 1 cup water
- ½ cup quinoa
- 100 g goat’s fetta, marinated
- herbs fresh, for garnish
Instructions
- Preheat oven to 180°C/356°F fan-forced.
- Place mushrooms in a large baking tray, scatter over thyme sprigs and dot with butter.
- 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.
- 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.
- To serve, spoon the quinoa over the mushrooms, add a dollop of goat’s fetta and scatter over the herbs. Season with extra salt and pepper if required.
Notes
When using butter, make sure you use real, block butter, and avoid using spreadable butter.
Nutrition (per serve)
Net Carbs: 6.2gProtein: 9.8gFat: 25.2gFiber: 3.7g
