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Herb Crusted Mushrooms with Quinoa Salad

Created by fcvadmin
Found in: Dinner, Fall, Gluten free

Herb Crusted Mushrooms with Quinoa Salad

Cooking/preparation time: 45 mins


4 Large flat field mushrooms
200g quark
1 clove garlic
50g Nature’s Path Organic Mesa Sunrise
30g fresh basil leaves
1 red chilli
1 fresh lime
Salt and Pepper
180g quinoa
2 tbsp vegetable bouillon
50g pine nuts
6 spring onions
150g young leaf spinach
1 dstsp olive oil

  • Preheat oven to 180˚C.
  • Add vegetable bouillon to 300ml boiling water with rinsed quinoa, simmer for 10-12 minutes until most of liquid has been absorbed. Keep covered and remove from heat, leave for a further 10 minutes to absorb remaining liquid.
  • Whilst quinoa is cooking, deseed and finely chop chilli, chop basil, and zest and juice ½ of the lime.
  • Blitz Mesa Sunrise in a food processor to a ‘breadcrumb’ consistency. Add chilli, basil, lime zest and juice. Mix well and season with salt and pepper.
  • Remove centre stalk from each mushroom and chop stalk finely. Finely chop garlic clove. Gently sauté the stalk and garlic in a little olive oil for 5 minutes. Mix with quark and season well with salt and pepper.
  • Clean mushrooms with kitchen paper. Turn mushrooms gill side up and share quark mixture between them.
  • Share Mesa Sunrise topping mixture evenly between mushrooms, pressing mixture firmly. Place in oven for 15 minutes.
  • Meanwhile, in a dry frying pan gently toast pine nuts until golden, keep them moving to ensure an even colour. Remove from heat.
  • Slice spring onions into 1cm pieces. Juice the other half of lime.
  • Wash and drain spinach and place in a large bowl.
  • Once all the liquid has been absorbed into quinoa, add 1 dstp olive oil and remaining lime juice to pan. Stir well and place back on heat to warm through again.
  • Add quinoa to young leaf spinach. Stir round thoroughly to wilt and coat the spinach. Stir in spring onions and pine nuts. Mix well.
  • Once cooked serve mushrooms on a bed of spinach and quinoa mixture.