Photo: Andrew Ridley
Walnut Pesto & Quinoa-Stuffed Portobello Mushrooms
11 ingredients
20 min + 25 min
2
openrecipes
This recipe takes advantage of some of the beautiful summer produce which is so plentiful here in Sydney at the moment. As well as being vegan, it’s gluten-free, which left us feeling super virtuous! We paired it with a leafy green salad and used our avocado cream as a dressing. If you have leftover walnut pesto and quinoa stuffing, it’s delicious thrown into a salad for lunch the next day. Two meals from one cooking session!
Estimated Nutrition (whole recipe, rough)
458
Calories
14g
Protein
21g
Fat
58g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups FOR THE QUINOA:
- 1 teaspoon Quinoa
- ½ cups Olive Oil, Plus More For Drizzling
- 8 whole Vegetable Stock/broth
- ½ Tablespoons FOR THE MUSHROOMS:
- 1 whole Medium Sized Portobello Mushrooms, Or Half This Amount If They Are Large
- ½ cups Capers
- 2 cups Tomato, Thinly Sliced
- 1 clove FOR THE PESTO:
- 3 Tablespoons Walnuts
- ½ teaspoons Basil Leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes