Quinoa stuffed Mexican mushrooms….

  • YIELD: 4 Servings
  • PREP: 60 mins
  • COOK: 20 mins
  • READY IN: 1 hr 20 mins



  1. Heat oven to 180C
  2. Whisk lemon juice and olive oil together and pour over mushrooms- allow to marinate at room temp for 1 hour
  3. Saute kidney beans, corn, cumin, chilli flakes and coriander for 5 minutes
  4. Add cooked quinoa and jar of salsa, and stir to coat vegies
  5. Top mushrooms with mix, and bake for 20 minutes
  6. Serve with fresh avocado and tofutti

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