Parmesan Stuffed Mushrooms

with Avocado and Seed Salad
Vegetarian
Low-Carb
Cheesy, garlicky, tasty mushrooms. What's not to like?
Cooking time: 40 min
Cals 698 · Prot 17 · Carbs 57 · Fat 44
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Ingredients
Number of People:

Stuffed portobello

Garlic cloves
1 Piece
Fresh thyme
10 Grams
Parmesan
60 Grams
Salted butter
20 Grams
Portabello mushroom
2 Piece

Salad

Sunflower seeds
20 Grams
Pumpkin seeds
20 Grams
Soy sauce
10 ML
Vegetable oil
1 Tbsp
Honey
20 Grams
Dijon mustard
6 Grams
White balsamic vinegar
15 ML
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Avocado
1 Piece
Red radish
125 Grams
Lollo salad mix
100 Grams

Quinoa

White quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp

Instructions

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1 Make garlic cheese
Preheat the oven to 200°C/180°C fan. Peel and mince the garlic. Strip and chop the thyme. Grate the Parmesan. Add the butter, thyme and garlic to a bowl with the Parmesan. Mash with a fork.
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2 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
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3 Bake mushrooms
Meanwhile, place the mushrooms on one side of a lined baking tray. Remove the stems. Stuff the mushrooms with the garlic and cheese butter. Roast the mushrooms in the oven for 10 min.
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4 Toast
Meanwhile, in a bowl, combine the sunflowerpumpkin seedssoy sauce and oil. Once the mushrooms have baked for 10 min, place the seeds on the other side of the tray. Bake the mushrooms and seeds for 5-8 min further or until starting to brown. 
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5 Prep
Meanwhile, in a bowl combine the honeyDijonwhite balsamic vinegarolive oilsalt and pepper. Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Finely slice the radish. Toss the lollo salad in the dressing
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6 Serve
Once ready, divide the salad among plates. Spoon the quinoa over the salad. Top with the avocado and radish slices and, finally, the cheesy, garlicky mushrooms. Garnish with the toasted seeds
Tips for fussy eaters
Swap the mushrooms for chicken!
Pro tip
Add a small handful of breadcrumbs to your cheese and butter mix to soak up the flavours.

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