Parmesan Stuffed Mushrooms

with Avocado and Seed Salad

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low-carb
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low-carb
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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.

Cheesy, garlicky, tasty mushrooms. What's not to like?

Cooking Time: 40 min

Cals 698 · Prot 17 · Carbs 57 · Fat 44

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

Cheesy, garlicky, tasty mushrooms. What's not to like?

Cooking Time: 40 min

Cals 698 · Prot 17 · Carbs 57 · Fat 44

Instructions

photo

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.

photo

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.

photo

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.

photo

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. 

photo

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

photo

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.

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
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