As you can probably tell by now, I love mushrooms (and quinoa too)! I find that they are so versatile and give food a real meatiness that leaves you very satisfied. Not to mention it’s a great substitute in a lot of recipes that call for meat. I generally serve this as the main dish and add a side salad but you can use it as a side too! It goes great with everything!
Also, you’ll be eating like the rainbow with this recipe! And it’s a complete meal. Quinoa is a complete protein source and the addition of all the veggies provide your vitamins, minerals and antioxidants. You can check out my food colour guide for more info!
You start with cooking your quinoa. I used red quinoa for this recipe but you can use whichever you prefer. Also, I boiled my quinoa in vegetable stock instead of water to give it some more flavour.
While my quinoa is cooking, I chop my sweet peppers, mushrooms and celery and scoop out the inside of the Portabello mushrooms.
I then sauté some garlic and onions (I generally blend my garlic and onions to a paste and store it in a bottle so I don’t have to cut it up every time I cook) and add the celery, sweet peppers and mushrooms.
I like my stuffing a bit spicy so I add a bit of Sweet Thai Chili sauce to the veggies and then I add in the cooked quinoa. Now it’s ready to stuff!
Fill the mushrooms with the stuffing and sprinkle some cheddar cheese on top. Then in the oven it goes for 10-15 minutes.
And out come these lovely stuffed mushrooms that are hearty and warm!
1/2 cup red quinoa
1 1/2 cups vegetable stock
2 Portabello mushrooms, large
2 cloves garlic
1/2 onion, small
1 stalk celery, finely chopped
1/4 cup sweet peppers, finely chopped
1/4 cup mushrooms, finely chopped
1 tbsp sweet Thai Chili sauce
1/2 tbsp Worcestershire sauce
1/2 cup Cheddar cheese, grated
Salt and black pepper to taste
Preheat oven to 350F.
Lightly grease non-stick baking tray.
Cook quinoa in vegetable stock until white rings appear around quinoa.
Remove stem and insides of the Portabello mushrooms.
While quinoa is cooking, sauté onion and garlic until aromatic. Then add vegetables and cook until softened.
Add Chili sauce and Worcestershire sauce and cooked quinoa. Mix well. Adjust salt and pepper to taste.
Stuff mushrooms and sprinkle with cheese
Place in oven for 10-15 minutes until cheese is melted.
Remove and enjoy!
So the holiday season is upon us and it’s all about the great food and good friends and sometimes it’s hard for us to remember to eat well. So I thought I’d share this post to remind us to “eat like a rainbow” during this festive season.
We know it’s important to eat as colourfully as possible because the more colourful the fruit or veggie the higher its nutritional value. But what exactly are we getting from all these colours?
Here I’ve put together a little picture of the major food colours and what they give us. When you’re done readying it why don’t you try my Quinoa Stuffed Mushroom recipe for a bit of the rainbow!
Here’s to a happier, healthier Christmas season!
As always I find myself trying to figure out what to pack for lunch at 6am when all my sleep-deprived brain wants to do is go back to bed. So this quick meal is for all us moms who just want 10 more minutes!
The great thing about this little wrap is that not only is it filling but it is incredibly nutritious. Portabella mushrooms are a great source of protein, thiamin, vitamin B6 and folate. They are also a very good source of dietary fibre. The sweet peppers, because of their orange and yellow colours, are high in beta carotene and vitamin C. The whole grain wrap provides all the goodness of seeds and whole wheat (I like to keep wraps stocked in my pantry because they’re a really good base for any filling.) So it’s a fantastic, power-packed meal, even if you’re on the go!
It’s simple really.
Grill the mushrooms and sweet peppers in a pan.
Spread the pesto on the wraps. I like Waitrose Tomato Pesto but you can use any kind you like. Of course, you can always make your pesto too!
Then wrap it up and devour!
2 Portabella Mushrooms, sliced
6 Mini sweet peppers
1 tbsp Sunflower oil
2 Whole grain wraps
2 tbsp Tomato Basil pesto
Salt & pepper to taste
In medium pan, heat oil. Add mushrooms, sweet peppers salt and pepper. Cook until mushrooms are nicely browned.
Spread 1 tablespoon of tomato pesto on each wrap.
Fold wrap and enjoy!
I know sometimes lasagna can see like an awful lot of work but it really is a great one dish meal that you can just add a side salad to. I’m all for the fancy lasagna with the ricotta cheese and all but I just don’t have the time and I’m cooking for kids and as far as they’re concerned – cheese is cheese. So I say, why not just used good ole cheddar cheese!
So for this recipe I actually combine all the veggies in the sauce instead of layering them one at a time. So it makes life a bit easier.
I also use sauce in a jar but if you have homemade sauce then by all means go for it! I try to choose a sauce with the least amount of ingredients and no artificial flavourings.
Once the sauce is heated through and I add all the veggies I just layer it up and bake for 45 minutes until the cheese is melted and it’s a nice brown.
My kids love this lasagna and I know they’re getting a nutritious meal. It’s Simply Nutritious!
1 pack Whole grain lasagna noodles
1 pack mini Portobello mushrooms, finely chopped
2 cups spinach
1 jar Prego Florentine Spinach and Cheese Sauce
2 cups Cheddar cheese
11/2 tsp salt
1 tsp black pepper
1 tbsp brown sugar (I find the sauce to be a bit tangy so this takes the edge off)
1 tsp Mrs. Dash Extra Spicy seasoning
2 tsp Mrs. Dash Italian Seasoning
Prepare noodles according to package directions and set aside. Grease rectangular baking dish and set aside.
Preheat oven to 350F.
In a medium saucepan, add jar of sauce, salt, black pepper, sugar and seasonings. Bring to a simmer.
Add mushrooms and spinach and let cook for a few minutes until spinach is wilted.
Add 1/2 cup cheese and stir. Remove from heat once cheese is melted.
In baking dish, layer noodles then place sauce and then cheese. Repeat layering until you use all the noodles or you reach your desired thickness. Make sure the last layer of noodles is completely covered in sauce and cheese or your noodles will get hard in the oven.
Bake for 45 minutes uncovered.
I don’t know about you but sometimes bread for breakfast is just a tad depressing. I love this thai chili wrap because it’s quite versatile and you can change the ingredients to suit you or your family. It is one of my go-to meals for my husband on mornings when I’m really short on time and I can’t think of what my be a good breakfast. They’re also great on road trips with the kids because they’re far less messy.
It really is quite wholesome – you get your protein, carbohydrates and your fats all rolled up in a nice little, ready-to-eat bundle. What could be better than that!
All you have to do is add all the ingredients to the pan, sauté for a few minutes.
Place in whole grain wrap.
And you’re ready to go!
2 whole grain wraps
1 tbsp sunflower oil
8 mini portabello mushrooms, thinly sliced
6 mini sweet peppers, thinly sliced (I like Pero Family Farms sweet peppers)
4 veggie spicy chicken nuggets, sliced thinly (you can use any vegetarian alternative, this one is soy based)
2 tbsp soy sauce
1/2 tsp garlic powder
1/4 cup Sweet Chili Sauce (Trader Joe’s makes a good one)
Black pepper to taste
Heat oil in sauté pan.
Add mushrooms, sweet peppers and black pepper and cook for about 3 minutes.
Add Sweet Chili sauce, soy sauce and garlic powder and sauté for a few more minutes.
Add veggie chicken and cook until heated through.
Remove from pan.
Warm wraps in microwave for 30 seconds.
Divide veggie filling in two and place in wraps.
Roll up and enjoy!