Quinoa Stuffed Mushrooms

• Mushrooms have profound anti-cancer properties, and are a good source of vitamin B12 and protein.
• Green leafy vegetables are the most nutritious foods you can eat, on a nutrient-per-kilojoule basis.
• Quinoa is high in protein, minerals and vitamins.

Ingredients:

1/2 cup quinoa, uncooked
1 cup water
4 large field or Portobello mushrooms, stems removed and chopped
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1 tsp sweet paprika
1/4 cup low sodium vegetable broth
1 bunch bok choy, finely shredded
2 tablespoons nut butter (I used ABC spread – almond, Brazil and cashew nut)
1 tablespoon nutritional yeast/savoury yeast flakes

Method:

Preheat oven to 160°C.

Rinse the quinoa in a fine strainer, then place in a small saucepan with the water and bring to the boil. Reduce heat and simmer, covered, for 12 minutes. Turn the heat off and leave, with lid on, for another 3 minutes.

Meanwhile, in a large non-stick frying pan, heat 2-3 tablespoons of water and water sauté chopped onion for 2 minutes. Add mushroom stems, garlic, thyme and paprika and continue to sauté until onions and mushrooms are tender, about 3 minutes.

Add mushroom caps to pan, along with vegetable broth, bring to a simmer and cook for 5 minutes.

Remove mushrooms from pan and place on a baking sheet lined with baking paper.

Add bok choy to pan and heat until wilted. Remove from heat and stir in nut butter, nutritional yeast and cooked quinoa.

Fill mushroom caps with mixture and bake for 15-20 minutes or until golden brown.