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Baked mushrooms filled with chicken quinoa
Quinoa is a super-healthy, gluten free, slowly absorbing type of grain. In this recipe, the mushroom heads are stuffed with chicken quinoa and then baked with cheese. It is an excellent party food.
Production
01
Remove the stalk of the mushrooms, and peel off the skin. Heat the rape seed oil in a skillet, and roast the salted and peppered mushroom heads at high heat, with the cap down.
02
Braise the ringed spring onions in a medium sized pan and add then add the crushed garlic.
03
Pour into it the quinoa and place the 4 thin slices of chicken breast on the top. Grate the lemon rind on it and pour it up with water. Wait until it comes to a boil, and cook it for 12 more minutes in bubbling water. When it is done, cut the chicken breast into thin slices and toss them with the quinoa again.
04
Add the green peas and cook it all for about 4-5 minutes under a lid. When it is done, let it rest for 10-15 minutes, covered. Then pour on the lemon juice and the pine seed oil, and add salt and pepper to taste.
05
Pre-heat the oven to 180 °C. Place the mushroom heads that you have filled with the quinoa chicken and grate some cheese on each.
06
Bake them at 180 °C for 10-15 minutes and then get their tops browned in 5 more minutes at 200 °C.
Tip:
Do not wash the mushrooms as they absorb too much moisture then. To rub them clean, use a wet paper towel or a dish cloth.
Ingredients
2
Tbsp
Rapeseed oil
or
Organic rapeseed oil
or
1
Tbsp
Pine nut oil
-20%
20
piece(s)
champignon mushrooms
170
g
quinoa
2
piece(s)
chicken breast
3
sprig(s) of
scallion
1
clove(s)
garlic
75
g
green peas
1
tbs
lemon juice
1
tsp
grated lemon rind
350
ml
water
100
g
Gouda cheese