Olive Magazine
Stuffed Courgette Recipe with Mushrooms

Mushroom and quinoa-stuffed courgette

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal270
fat11.2g
carbs28.2g
fibre3.3g
protein15.4g
salt0.5g
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Try this mushroom and quinoa-stuffed courgette, then check out our stuffed mushrooms, vegetarian stuffed peppers and stuffed butternut squash.

Ingredients

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

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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