We’ve teamed up with Rhiannon Lambert for this mushroom recipe:
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)
For the Rocket and Parmesan Side Salad:
- 2 large handfuls of rocket
- 1 tsp extra virgin olive oil
- Juice of ¼ lemon
- 10g shaved parmesan (or a few veggie-friendly flakes)
- Pinch of black pepper
Method
- 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.
- 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.
- Spoon the rice mixture into the roasted mushrooms. Top with fresh coriander, chopped pistachios and pomegranate seeds to serve
- Toss all the rocket ingredients together gently before serving