#WFD – Mushrooms filled with Quinoa and Three Cheese Pasta Sauce
Sprinkle the cheese over. Return to the oven and bake for an additional 4 to 5 minutes.
POLOKWANE – If you’re looking for a great vegetarian recipe and a meat free dinner, then this recipe is for you.
What’s for Dinner suggests filling large portabella mushrooms with corn, red pepper, quinoa and Knorr’s creamy Three Cheese Pasta Sauce to become the head chef in your home.
Ingredients
– 1 small red onion, chopped
– 1 medium red bell pepper, chopped
– 250ml fresh corn kernels
– 5ml (1 tsp) cumin
– 5ml (1 tsp) smoked paprika
– 125ml (½ cup) cooked quinoa
– 8 portabella mushrooms (black mushrooms) stems removed and slightly hollowed out without breaking the sides
– olive oil, for drizzling
– KNORR Three Cheese Pasta Sauce
– 250ml water
– 60g grated mozzarella
Method
– Heat a large pan over medium heat. Add in the olive oil, fry the onion and cook for about 2 minutes, until it starts to soften. Add in the pepper, corn, cumin and paprika, season with salt. Fry until soft. Stir in the cooked quinoa.
– Set the mushrooms on the prepared baking sheet (cup side up). Drizzle lightly with olive oil then bake for about 13 to 15 minutes, until just tender.
– To prepare the cheese sauce; pour the contents of packet into a jug. Fill up to the 250 ml mark with rapidly boiling water. For best results stir with a whisk for 1 minute (alternatively use a fork). Set aside until needed.
– Remove the mushrooms from the oven, maintaining the oven temperature. Use a paper towel to blot any excess moisture in the caps.
– Scoop some of the filling into each of the mushrooms, then divide the cheese sauce over the mushrooms. Sprinkle the cheese over. Return to the oven and bake for an additional 4 to 5 minutes. Remove and serve warm.
