STUFFED PORTOBELLO MUSHROOMS • QUINOA • FETA • GR'EAT ROMA
INGREDIENTS:
- 2 large Portobello mushrooms
- 150g quinoa
- 100g feta
- red pepper
- GR'EAT Granola Roma : Sun-dried Tomato & Oregano, Balsamic Vinegar, Hazelnut & Pine Nut.
INSTRUCTIONS:
1. Start by cooking the quinoa: rinse it and drain well. Boil the water in a saucepan: you must use as twice water as quinoa for perfectly cooked quinoa. Cook until the quinoa has absorbed all the water (10-15min). Remove the pot from heat, cover it, & let it steam for +- 5 minutes until the quinoa sprouts.
2. In the meantime, pre-heat the oven to 180°C. Clean your mushrooms. Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, gill side up. Sprinkle with sea salt & pepper & pour a drizzle of olive oil. Bake in the oven for 15 minutes until tender.
3. Cut the pepper in cubes & fry it in a pan with olive oil for 5-10 minutes.
4. When the quinoa, mushrooms & peppers are ready, it's time to dress your up plate! Mix together the quinoa, peppers & the grated feta cheese - add salt & pepper. Fill mushroom caps with filling.
5. Top your mushrooms with savoury GR'EAT Granola Roma for the extra flavour bomb!

ROMA - Sun-dried Tomato • Oregano • Pine Nut
Price: 5.50 €
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