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Open Faced Mediterranean Mushrooms

by Annalisa Brown (follow)
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We’ve all experienced open-faced sandwiches but what about open-faced mushrooms stuffed with goodness and minus the bread?

Cook up a vegetarian mix of quinoa, spinach, herbs and spices and stuff some Portobello mushrooms with this vegetarian mince. Pop under a griller or in the oven and you have a delicious mushroom treat.

For a variation on an open-faced sandwich substitute the bread for mushrooms then fill the mushrooms with quinoa, herbs and spices.


Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 4-6 as an Entrée

Ingredients
12 Portobello Mushrooms
1 Celery Stick
50g Baby Spinach
½ Cup Black Olives
2 Teaspoons Baby Capers
½ Cup Quinoa
1 Teaspoon Celery Salt
Handful Fresh Basil
1 Teaspoon Chilli
1 Teaspoon Oregano

Method
Remove the stalks from the mushrooms. Finely dice the stalks and set aside to use as part of the Mediterranean filling.

Remove any excess dirt off the mushroom caps and place onto a baking tray.

Use mushroom caps instead of bread for the open faced sandwiches.


Finely dice the celery, baby spinach and black olives and set aside with the diced mushroom stalks.

Make the filling by combining diced celery, baby spinach, olives, capers, the cooked Quinoa and mushroom stalks.


Rinse the Quinoa and place into a small saucepan.

Add one cup of water to the Quinoa; bring to a boil then simmer until all the liquid has been absorbed then remove from heat.

Heat a teaspoon of extra virgin olive oil in a frying pan and when oil is hot add the fresh basil leaves, oregano, chilli and celery salt. Sauté for a couple of minutes until the basil cooks down.

Into the frying pan, add the diced celery, olives, baby spinach, mushroom stalks, cooked quinoa and capers and mix thoroughly with the herbs and spices.

Sauté the vegetables for a couple of minutes until reduced. Set aside for a couple of minutes for the stuffing to cool.

Sauté the herbs and spices then add the mushroom filling and capers. Cook for a couple of minutes before stuffing this mixture into the mushroom caps


Pre-heat the oven to 170°C.

Fill the mushroom caps with the Mediterranean stuffing and place into the pre-heated oven.

Fill the mushroom caps with the Mediterranean stuffing and place into a pre-heated oven to cook for 10 minutes.


Bake mushrooms for 10 Minutes.

Serve mushrooms while hot either as an entrée or as an accompaniment with another dish such as Baked Tamari Hoki Fillets and mashed potatoes.

Enjoy these open-faced Mediterranean mushrooms as an appetiser or as an accompaniment with another dish, such as Baked Tamari Hoki Fillets.


Categories
#Mushrooms
#Baking
#Easy
#Quick
#Vegan
#Vegetarian
#Gluten Free
#Dairy Free
#Sugar Free
#Egg Free
#Nut Free
#Clean Eating
#Paleo
#Vegetables
#Make Ahead
#Dinner
#Lunch
#Side Dish
#Picnic Food
#Herbs
#Spices
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