Parmesan Stuffed Mushrooms

with Avocado and Seed Salad
Cheesy, garlicky, tasty mushrooms. What's not to like?
Cals 789 · Prot 32 · Carbs 64 · Fat 47
Vegetarian
Low Carb
40 min
Parmesan Stuffed Mushrooms with Avocado and Seed Salad
Cheesy, garlicky, tasty mushrooms. What's not to like?
Cals 789 · Prot 32 · Carbs 64 · Fat 47
Vegetarian
Low Carb
Ingredients
Stuffed portobello
Garlic cloves
1 Piece
Fresh thyme
10 Grams
Parmesan 4*
60 Grams
Butter 4*
20 Grams
Portabello mushroom
2 Piece
Salad
Sunflower seeds
20 Grams
Pumpkin seeds
20 Grams
Soy sauce 9*10*11*
10 ML
Vegetable oil
1 Tbsp
Honey
20 Grams
Dijon mustard 13*
6 Grams
White balsamic vinegar 14*
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

Allergens

*4 Milk, *9 Soya, *10 Wheat, *11 Gluten, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3296 / 789
Fats (g) 47.4
of which saturated (g) 14.9
Carbohydrates (g) 64
of which sugars (g) 5
Fibers (g) 14.9
Proteins (g) 32.4
Salt (g) 2.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make garlic cheese

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.
Cook quinoa

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.
Bake mushrooms

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.
Toast

4 Toast

Meanwhile, in a bowl, combine the sunflower, pumpkin seeds, soy 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.
Prep

5 Prep

Meanwhile, in a bowl combine the honey, Dijon, white balsamic vinegar, olive oil, salt 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.
Serve

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.
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