Portobello Mushrooms Stuffed with Creamy Quinoa, Spinach and Cheddar with Pumpkin Seed Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the quinoa in a small saucepan with the water and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the water is absorbed. Remove from the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   While the quinoa cooks, remove any remaining stems from the portobellos and arrange them on the tray cavity side up. Brush them with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Roast for 10 minutes at 200 °C / 400 °F.

4. 4

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until tender. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the spinach to the skillet and cook for 2 to 3 minutes until wilted. Add the lemon zest, lemon juice, thyme, cream cheese, and 70 g / 3/4 cup of the grated cheddar. Stir until the filling becomes creamy.

6. 6

   Fold the cooked quinoa into the spinach mixture. Adjust with the remaining salt and the black pepper, and mix well until evenly combined.

7. 7

   In a small bowl, combine the pumpkin seeds, breadcrumbs, and the remaining 30 g / 1/4 cup grated cheddar.

8. 8

   Remove the portobellos from the oven and, if they released liquid, carefully pour it off. Fill each portobello with the quinoa and spinach mixture, pressing lightly so the filling stays compact. Sprinkle the pumpkin seed mixture over the top.

9. 9

   Bake again at 200 °C / 400 °F for 15 to 18 minutes, until the top is golden and crisp and the mushrooms are tender.

10. 10

    Let rest for 3 minutes before serving so the filling can set and the cheese fully melts.