This has become my go-to recipe recently for those evenings when I have a little more time and fancy something super delicious and healthy.
It’s fun and healthy take on stuffed-mushrooms, complemented by the soft and sweet roasted squash.
What you’ll need:
– 1 large butternut squash
– 2 vegetable stock cubes
– 2 cups of quinoa (I like a mixture of red, white and black quinoa)
– 4-6 large portobello mushrooms
– a handful of olives (optional)
– 1 ripe avocado (optional)
– 100g cheddar cheese
– paprika powder, mixed dried herbs, salt & pepper
What to do:
1. Pre-heat your oven to 200°C.
2. Slice your butternut squash into small cubes – don’t throw the seeds away, set them aside for now.
3. Place the squash cubes on a baking tray, season with two tablespoons of olive oil, mixed herbs and paprika (as much as you like). Finish off with a little salt and pepper, then place in the oven for 40 minutes.
4. Coat the seeds in some paprika and olive oil too, and put them in the oven for 15-20 minutes. They’ll come out super smokey and delicious. Keep to one side.
5. While the squash is baking, prepare 2 cups of quinoa by rinsing in cold water. Prepare a saucepan on medium head, and add 2 cups of boiling water. Add 2 vegetable stock cubes, and the quinoa. Leave to cook according to packet instructions – usually for about 20 minutes. Come back to stir it every 5 minutes or so to check there is enough water. If the quinoa starts looking dry or sticks to the bottom, top up with a little more hot water. If there is too much water, leave the pan to boil without a cover on top.
6. Prepare your mushrooms by removing the stalks (crumble these with your hands and stir into the cooking quinoa). Place the mushrooms on a baking tray, drizzle over a little olive oil, sprinkle some dried herbs and place in the oven along with the squash for 15 minutes.
7. When the mushrooms are ready, spoon a handful of quinoa on top of each and top generously with cheese. Return to the oven for a further 5 minutes, or until the cheese is melted.
8. Take the squash out of the oven and place a handful on your plate, alongside smashed avocado and your favourite olives. Add a couple of stuffed mushrooms, and then top the dish off with those roasted butternut squash seeds you placed aside earlier. If you have some left over quinoa add this to the plate too, or save for lunch the next day 🙂
If you want to add something else to this dish instead of the olives and avocado, try my delicious garlic bread recipe. Enjoy!
Inspired to try some more cool recipes?
If you like the sound of this but aren’t sold on the quinoa, take a look at my rustic rice and rice-stuffed mushroom recipe instead. Or, try this stuffed mushroom recipe for a more traditional take on this popular dish.