Veggie Stuffed Portobellos
A colourful and nourishing lunch that contains 9 plant points! Plant points refer to the variety of plant-based foods you eat and include vegetables, fruits, wholegrains, nuts, seeds, legumes, herbs and spices. Research suggests aiming for 30 different plant points per week to support a diverse and healthy gut microbiome. With protein-rich quinoa, healthy fats from avocado and a variety of vegetables, it’s a great way to add diversity and fibre to your day.
MAKES 2 SERVINGS
PREP TIME 20 MINS
PLANT POINTS 11
DIFFICULTY EASY
Ingredients
2 large portobello mushrooms, stalks removed
1 tsp olive oil
180g cup cooked quinoa
½ red pepper, finely diced
40g sweetcorn (frozen or canned)
75g cherry tomatoes, quartered
½ medium avocado (about 70g), diced
1 small garlic clove, minced
½ tsp smoked paprika
½ tsp ground cumin
Juice of ½ lime (about 10 ml)
A few fresh coriander leaves to garnish
Small handful chopped pistachios to garnish
Small handful of pomegranate seeds to top (optional)
Method
1.
Preheat oven to 200°C (fan 180°C). Brush mushrooms with olive oil, season with salt and pepper, and place gill-side up on a baking tray. Roast for 15 minutes until tender and juicy.
2.
In a bowl, mix the warm quinoa with red pepper, sweetcorn, tomatoes, garlic, paprika, cumin, lime juice, and a pinch of salt. Fold in diced avocado last.
3.
Spoon the rice mixture into the roasted mushrooms. Top with fresh coriander, chopped pistachios and pomegranate seeds to serve.
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