Stuffed Courgette Recipe with Mushrooms

Mushroom and quinoa-stuffed courgette

  • serves 2
  • Easy

Easy recipe for stuffed courgettes. Pack the insides with quinoa, cherry tomatoes, mushrooms and goat's cheese before baking. A healthy vegetarian main course

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Ingredients

  • olive oil
  • round courgettes 2, or long ones
  • quinoa 75g
  • porcini mushrooms 10g
  • spring onions 2, finely chopped
  • cherry tomatoes 100g, quartered
  • ground cumin 1 tsp
  • goat’s cheese 50g, broken into pieces
  • green salad to serve

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Top the courgettes, discard the stem and scoop out the seeds to make a hollow in the middle. Put on a baking tray and cook for 15 minutes. Boil the quinoa in salted water for 12-15 minutes until soft. Soak the mushrooms in 100ml boiling water. Fry the spring onion in 1 tsp olive oil for 2 minutes, add the cherry tomatoes and simmer for 5 minutes. Drain the quinoa and add to the tomatoes. Roughly chop the mushrooms and add them along with half of the mushroom liquid, to the pan. Add the cumin, and season. Simmer for 5 minutes until the liquid is absorbed. Stir through the goat’s cheese. Fill the courgettes with the quinoa mix, bake for 15-20 minutes. Serve with the remaining quinoa and a green salad.

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Nutritional Information

  • Kcals 270
  • Fat 11.2g
  • Carbs 28.2g
  • Fibre 3.3g
  • Protein 15.4g
  • Salt 0.5g
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