Quinoa and Mushroom Bake
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 434.7
- Total Fat: 14.8 g
- Cholesterol: 112.8 mg
- Sodium: 200.3 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 6.9 g
- Protein: 29.1 g
View full nutritional breakdown of Quinoa and Mushroom Bake calories by ingredient
Number of Servings: 2
Ingredients
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100g quinoa;
200g mushrooms, chopped;
15g porcini mushrooms;
2 cloves garlic, chopped;
10ml olive oil;
1 egg, beaten;
100g low-fat cream cheese;
50ml semi-skimmed milk;
50g low-fat cheddar cheese, grated;
salt and pepper;
2 tbsp chopped fresh herbs, such as tarragon.
Directions
Preheat the oven to 190C.
Cook the quinoa according to packet instructions.
Soak the porcini mushrooms in boiling water then chop. Retain the water.
Heat the olive oil in a pan and add the garlic, cooking for a few minutes on a very low heat.
Add the porcini mushrooms and fresh mushrooms and cook, adding some of the mushroom liquor if needed. Season to taste.
In a bowl, mix the egg, cream cheese and milk, then add the quinoa and mushroom mixture.
Put into an ovenproof dish and sprinkle the grated cheese on top.
Cook for 20-25 minutes and serve with a green vegetable or salad.
Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user WEIRDWENDY.
Cook the quinoa according to packet instructions.
Soak the porcini mushrooms in boiling water then chop. Retain the water.
Heat the olive oil in a pan and add the garlic, cooking for a few minutes on a very low heat.
Add the porcini mushrooms and fresh mushrooms and cook, adding some of the mushroom liquor if needed. Season to taste.
In a bowl, mix the egg, cream cheese and milk, then add the quinoa and mushroom mixture.
Put into an ovenproof dish and sprinkle the grated cheese on top.
Cook for 20-25 minutes and serve with a green vegetable or salad.
Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user WEIRDWENDY.
Member Ratings For This Recipe
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