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. ⁠
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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. ⁠
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3. Cut the pepper in cubes & fry it in a pan with olive oil for 5-10 minutes. ⁠
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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. ⁠
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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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