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Baked Portobello Mushrooms with Quinoa


This dish was sent into us by fellow Instagram user @timclivegraham . It's a simple winter warmer. The crunch and sweetness of the fresh apple compliments the nuttiness of quinoa. The juicy portobello mushrooms have a meaty texture, you want the leek and garlic to blend their flavours with the juices of the baked ‘shrooms – for best results use 1.5 times more butter than you normally would! Salt and pepper to taste, heighten the flavours with plenty of rosemary. Best served with rosy cheeks after a country ramble with a light beer (personal choice – The Kernal brewery’s table beer 3%)


Ingredients (Serves 2)


4 Portobello Mushrooms

1 Leek

4 Garlic Cloves

1 cup Bath Farm Girls Quinoa

Handful of Cavolo Nero or any other Kale/Spinach

Handful of chopped nuts


Unsalted butter





1. Preheat the oven to 180/gas mark 6. Rinse the quinoa and pour over boiling water.

Once the water is bubbling nicely, reduce heat to a simmer.

2. Remove stalks from the bottom of the mushrooms, place upside down on a baking

tray with a knob of butter in each, put the tray in the centre of the oven.

3. Chop up the garlic cloves finely and half the leek into rounds 3-5mm thick. Fry in

butter until browning and slightly crispy – set aside.

4. Add a touch more butter to the frying pan, chop the cavolo nero into finger-width

pieces and fry until cooked through and slightly crispy at the edges

5. Check on the mushrooms, once they are releasing their juices, remove briefly from

the oven and add the leeks and garlic. Top with chopped nuts and return to the oven

for a further 5 minutes

6. Once the quinoa is cooked through (I tend to take mine off the heat slightly early to

keep a bit of bite to the grains) strain off the water and mix in the cavolo nero

7. Serve on to warmed plates and top the quinoa with some chopped apple




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