Quinoa stuffed Mexican mushrooms….

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

Ingredients

• 4 Large Portobello MushroomsCleaned Gently
• Juice of 1 Lemon
• 1/4 Cup Olive Oil
• 1 Can Red Kidney Beans Drained & Rinsed
• 2 Fresh Corn Cobs Kernels Removed
• 2 Tsp Cumin
• 1 Tsp Chilli Flakes
• 1 Cup Fresh Coriander
• 1 Cup Quinoa Cooked According to Packet
• 1 Jar Mexican Salsa
• 1 Avocado Diced
• 'Tofutti better than sour cream' to serve

Instructions

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

• COURSE: Main Meals
• SKILL LEVEL: Easy