Saturday 17 March 2012

Quinoa & haloumi stuffed mushrooms with pesto cream

I really, really need to use some of the food that I have stored in my fridge, freezer and pantry. I honestly think with a bit of imagination I could eat for a week on what I have already only spending money on milk and cat food. Oh and perhaps fruit...I know that I don't have any canned or frozen. Not sure I can actually do a month but I am going to try for a couple of weeks and see how I go. I have actually tried this before. Last time I did it I went to buy milk and cat food and ended up spending a bunch on more stuff. I actually managed to go to the supermarket today and get only 4 things, all of which were on my list and these included milk and cat food.

I had purchased some large flat mushrooms last week to make mushroom burgers but never got around to making them so I decided to do something with them tonight. I have a large amount of quinoa in the cupboard so decide to use some of that as the base for a stuffing for the mushrooms. I really just tossed things in and hoped it would be good. It was very, very good and I will definitely be making these again. I used this mixture to fill two flat mushrooms, but there is plenty left over. I think I could fill at least another two if not four mushrooms.

Quinoa & haloumi stuffed mushrooms with pesto cream

1 c. cooked quinoa
1 small sweet potato, finely chopped and roasted 
1 small red onion, finely diced 
1 clove garlic, crushed
6 sun-dried tomatoes, chopped
100 g grated haloumi, I had a herb & pepper one
handful of basil, oregano & parsley, chopped 
Flat mushrooms 
1 tbsp light sour cream 
1 tbsp basil pesto,

Preheat oven to 180 C. 
Saute onion & garlic until cooked. Combine with quinoa, sweet potato, tomatoes, peppers, haloumi and herbs mixing well. 
Place mushrooms on a tray and pile quinoa mixture on top. Roast in the oven for 15 - 18 minutes or until mushrooms are soft. 
Combine sour cream and pesto and serve with the mushrooms.

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