Updated: Jun 30
Nutritious, hearty, and an all round crowd pleaser! This flavoursome dish will be sure to satisfy vegetarians and meat eaters alike. This low glycameic alkaline dish is packed with protein, fibre, and numerous minerals.
Supercharging Your Health: Mushrooms contain some of the most potent natural medicines on the planet and are one of the few natural sources of Vitamin D, but the amount they contain depends on their exposure to ultraviolet light. Vitamin D supports your health by regulating your immune system and inflammation. In addition, unlike wheat or rice, quinoa is a complete protein – containing all eight of the essential amino acids. It has been recognised by the United Nations as a supercrop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest.
Portobello mushrooms contain moderate amounts of two B vitamins – folate and niacin, your body doesn’t store niacin or vitamin B-6, so it’s essential to get a regular supply through your diet. The B vitamins help with red blood cell formation, energy production and nervous system function. B-6 is extremely versatile because it’s involved in more than 100 chemical actions throughout your body, and can relieve breast pain and PMS-related symptoms. This dish is also highly protein dense which makes it a perfect recipe for woman who want to balance their hormones and their blood sugar levels.
4 large portobello mushrooms 2 cups quinoa 1/4 cup chopped green olives 1/3 cup flaked almonds 3 spring onions finely chopped 1/4 cup olive oil 2 tbsp chopped fresh coriander 2 tbsp chopped fresh mint
Chermoula 2 cloves garlic, crushed. 2 tsp ground cumin 2 tsp ground coriander 1 tsp chilli flakes 1 tsp sweet paprika 2 tbsp finely chopped preserved lemon skin 1/3 cup olive oil 1/2 tsp pink Himalayan salt
Tahini dressing 4 tbsp light tahini paste 1 1/2 tbsp lemon juice 2 tbsp water 1 small garlic clove, crushed 1/4 tsp pink Himalayan salt
Make the chermoula paste by mixing together all the ingredients in a small bowl, and set aside.
Soak the raisins in warm water for 10 minutes, drain and set aside.
Wipe any dirt or grit off the mushrooms with a damp paper towel, and remove the stem.
Using a sharp knife, make deep diagonal ‘criss-cross’ scores in each mushroom, taking care not to pierce the outer skin of the mushroom.
Spread a large dollop of chermoula mixture on each mushroom and spread evenly. Place in the oven for 20 – 25 minutes or until the mushrooms are completely soft.
Meanwhile, cook the quinoa according to the packets instructions. Once cooked, add the sultanas, herbs, olive oil, olives, almonds, spring onion, lemon juice, and a pinch of salt, and combine.
To make the tahini dressing, whisk together all the ingredients in a small bowl until the dressing is a smooth consistency.
Spoon a generous amount of the quinoa mixture on top of each cooked mushroom (these are best served warm). Next, spoon over a good drizzling of the tahini dressing. To serve, sprinkle some chopped herbs and a drizzling of good quality olive oil over the top.
Note: This dish is also absolutely delicious with aubergines instead of mushrooms too. If using aubergines, cut them in half lengthways, make deep diagonal ‘criss-cross’ scores in each aubergine taking care not to pierce the skin of the outer aubergine or mushroom. Make them the same way you would the mushrooms, but instead cook for 40 minutes.