Quinoa Stuffed BBQ Mushrooms

Total time 45 mins
30 mins preparation time
15 mins cooking time

Stuffed mushrooms are a great vegetarian bbq dish and quinoa is rich with nutrients, making it a healthy option. The vegetable filling seasoned with Ponzu completes this delicious mix of flavours.

Ingredients

2 portion(s)
4 
Portobello mushrooms
100 g
quinoa
70 g
grated cheddar cheese
1 bunch
chives
1 
small red onion
1 
clove garlic
 ½ 
yellow pepper
1 
tomato
1 
carrot
1 tbsp
frying oil
salt and pepper to taste
Nutritional facts (per portion): 3152 kJ  /  788 kcal
26 g Fat
48 g Protein
97 g Carbohydrates

Preparation

Step 1

Clean the mushrooms, leave whole but remove the stems. Finely chop the stems.

Step 2

Dice the onion, garlic, pepper and tomato. Peel and dice the carrot. Cube the tomato as well. Finely chop the chives.

Step 3

Boil the quinoa according to pack instructions.

Step 4

Drizzle a little oil in the frying pan. Add the onion and mushrooms. Fry until the onion  becomes soft and mushrooms shrink. Add the carrot and pepper and fry altogether for around 3 minutes. Then add boiled, drained quinoa, tomato and chives (save some for garnish) plus 2 tablespoons of Kikkoman Ponzu and mix. When the stuffing cools off add grated cheese and mix.

Step 5

Sprinkle the mushroom caps with Kikkoman Ponzu Citrus Sauce on each side. Stuff the caps with prepared filling, then place the mushroom caps on  the bbq or under a grill. Cover with aluminium foil and grill around 15 minutes or until the mushrooms are fully cooked.

Step 6

Serve with extra chopped chives.

Recipe-ID: 1122

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Clean the mushrooms, leave whole but remove the stems. Finely chop the stems.

Dice the onion, garlic, pepper and tomato. Peel and dice the carrot. Cube the tomato as well. Finely chop the chives.

Boil the quinoa according to pack instructions.

Drizzle a little oil in the frying pan. Add the onion and mushrooms. Fry until the onion  becomes soft and mushrooms shrink. Add the carrot and pepper and fry altogether for around 3 minutes. Then add boiled, drained quinoa, tomato and chives (save some for garnish) plus 2 tablespoons of Kikkoman Ponzu and mix. When the stuffing cools off add grated cheese and mix.

Sprinkle the mushroom caps with Kikkoman Ponzu Citrus Sauce on each side. Stuff the caps with prepared filling, then place the mushroom caps on  the bbq or under a grill. Cover with aluminium foil and grill around 15 minutes or until the mushrooms are fully cooked.

Serve with extra chopped chives.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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