MEXICAN MUSHROOMS

Preparation time:

30 mins

Seasonings used:

Sahara

Although the name sounds a little naughty…these mushrooms aren’t naughty in the slightest.

    What you need:
  • 4 portobello mushrooms
  • 1/2 cup quinoa
  • 1/2 red onion, diced
  • 1/4 cup corn kernels
  • 1/2 red capsicum diced
  • 1/4 cup diced coriander leaves
  • 1 avocado to serve
  • Sahara Moroccan Seasoning
    How to make:
  • Preheat the oven to 180c.
  • Rinse the quinoa in water and then place in a saucepan. Add 1 cup of water and bring to the boil. Then reduce to a simmer and cook for 10-15 minutes. Fluff up with a fork
  • Meanwhile, peel the skin off the mushrooms and remove some of the brown gills. Place in the oven to cook for 15 minutes.
  • Combine the quinoa with the onion, corn, coriander, capsicum and Sahara and mix well to combine. Serve on top of the mushrooms and with the avocado
  • Use the leftover quinoa in salads!

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