Easy Sauteed Portabello Mushrooms on Quinoa
A recipe for when you have those mushroom cravings and not enough time - TIP Make a big batch of quinoa on Sunday or mid-week to quickly throw this together!
Mushrooms are an incredibly beneficial food to add into your diet regularly. Full of fibre and B vitamins - these are essential nutrients for the release of energy, healthy red blood cells and digestive health. They are also full of potassium which helps in blunting the effects of sodium in raising blood pressure. They are also a good source of plant-based protein.
Aside from all of that I LOVE THEM - they are delicious! Here is a great vegetarian recipe for you to get that mushroom fix!
Easy Sauteed PortObello Mushrooms On Quinoa
- 1/2 cup quinoa
- Olive oil
- Sage, pinch of leaves roughly chopped
- 4 large portabello mushrooms, sliced thickly
- 2 cups baby spinach
- Pinch of salt
- Cracked pepper
- 1/3 cup Ricotta
- Extra virgin olive oil
- Cook the quinoa - I like to do it via the absorption method - first wash the quinoa under running water in a sieve then put 1 part quinoa to 1.5 parts water in a saucepan - bringing to boil then reducing the heat and simmering covered until water is absorbed, stirring frequently and adding a little more water if necessary.
- When your quinoa has finished cooking begin the mushrooms. Bring a frying pan to medium heat with olive oil and sage leaves. Add in your mushroom chunks, a little salt and saute until they begin to soften and the delicious smell of the mushrooms and sage become fragrant.
- Get a bowl and add some quinoa, washed baby spinach, mushrooms and a dollop of ricotta. Salt and pepper to taste and enjoy with some extra virgin olive oil drizzled over the top! Some buttery toast on the side also goes down a treat!