Stuffed portobello with beetroot
These stuffed portobello mushrooms with quinoa, mace, and beetroot cream make a delicious vegetarian appetizer. With a refreshing touch of mace.
These stuffed portobello mushrooms with quinoa, mace, and beetroot cream make a delicious vegetarian appetizer. The mace adds a refreshing touch to the quinoa and beetroot cream. The sweetness of the beets combines perfectly with the savory flavor of the portobello.
Preparation
Stuffed portobello mushrooms
Preheat the oven to 180°C. Cook the quinoa in half the mace and vegetable stock for 10–12 minutes, or until tender.
Grate the orange zest, crumble the feta cheese, and finely slice the spring onion. Mix the orange zest, feta cheese, and spring onion into the quinoa.
Remove the stems from the portobello mushrooms. Brush the mushrooms with olive oil and place them on a baking sheet lined with parchment paper. Roast in the oven for 10 minutes.
Fill the portobello mushrooms with the quinoa and finish with the pomegranate seeds and coarse sea salt.
Beetroot cream
Finely grind the remaining mace along with the beets, salt, and pepper. Whip the cream until stiff peaks form and mix with the beets until smooth. Strain if desired.
Garnish
Make two stripes of the beetroot cream. Place the portobello mushrooms next to each on the plate and garnish with the cress.
Ingredients
- 300 g driekleuren quinoa
- 6 g Foelie heel pure (artnr 1195483)
- 600 ml groentebouillon
- 1 sinaasappel
- 100 g feta
- 2 lente-ui
- 4 portobello’s
- 1 el olijfolie
- 50 g granaatappelpitten
- ½ tl grof zeezout
- 4 voorgekookte rode bieten
- ½ tl Peper zwart Lampong heel pure (artnr 1189966)
- 1 tl zout
- 100 ml slagroom
- 20 g cress
- Allergenen
- Melk
