Artichoke and Quinoa Stuffed Baked Mushrooms with Vegan Pesto

Ingredients

• 1/2 cup quinoa
• 8 medium mushrooms
• 1 tablespoon, olive oil
• 1 white onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 150 g marinated baby artichoke quarters, drained and chopped
• salt and pepper, to taste
• basil and cashew pesto, for serving

Method

1. Cook quinoa according to the package directions. Set aside.
2. Heat oil in a frying pan over medium heat and add onions. Cook for 3 minutes or until golden brown. Add garlic and cook for another 30 seconds. Add carrots, baby artichokes and quinoa, season to taste and cook for another 5-7 minutes.
3. Preheat oven to 180°C. Remove stems from the mushroom caps. You can chop them up and add to the quinoa mixture. Place mushrooms on a baking tray with a wire rack. Add the filling and bake for 20 minutes. Serve warm or at room temperature and enjoy.

Nutrition Facts