Peruvian Quinoa-Stuffed Portobello Mushrooms with Huacatay Sauce
Baked portobello filled with quinoa, sweetcorn, feta, and sautéed onion, finished with huacatay lime sauce.
- 6 pieces large portobello mushrooms
- 150 g quinoa
- 120 g feta cheese
- 150 g sweetcorn kernels
- 100 g red onion
- 40 g fresh mint
- 30 g fresh basil
- 3 pieces garlic cloves
- 60 ml olive oil
- 2 pieces lime
- 2 tbsp aji amarillo paste
- 300 ml vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Remove mushroom stems and scrape out gills.
- Step 2
Cook quinoa in vegetable stock for 15 minutes until tender. Drain and cool.
- Step 3
Dice red onion finely and sauté in 20ml olive oil for 5 minutes until soft.
- Step 4
Blend mint, basil, garlic, remaining olive oil, lime juice, and aji amarillo paste to make huacatay sauce.
- Step 5
Mix cooked quinoa with sautéed onion, sweetcorn, crumbled feta, and 2 tbsp huacatay sauce.
- Step 6
Brush mushrooms with oil, season, and bake for 10 minutes.
- Step 7
Fill mushrooms with quinoa mixture and bake for another 15 minutes.
- Step 8
Serve with remaining huacatay sauce drizzled over.
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