Walnut Pesto And Quinoa Stuffed Portobello Mushrooms Recipe
Recipe By Australia’s Best Recipes
This healthy recipe takes advantage of some of the beautiful summer produce which is so plentiful here in sydney at the moment. If you have any leftover walnut pesto and quinoa stuffing, its delicious thrown into a salad for lunch the next day. Two meals from one cooking session is always a bonus in my book
4.5
18 Rating -
Rate
Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Walnut Pesto And Quinoa Stuffed Portobello Mushrooms Recipe
- 4 Portobello Mushrooms
- 1/2 Tomato thinly sliced
- 1/4 tablespoon Capers
- 1/2 tablespoon Olive oil
- 0.13 cup Quinoa
- 1/4 cup Massel vegetable liquid stock
- 1/2 teaspoon Olive oil
- 1/2 pinch Salt
- 0.13 cup Walnuts
- 1 cup Fresh basil leaves only
- 1/2 Garlic Clove
- 1.50 tablespoon Olive oil
- 1/4 teaspoon Lemon zest
Nutrition
value
value
520
calories per serving
44 g Fat12 g Protein22 g Carbs9 g FiberOther
Current Totals
- Fat44g
- Protein12g
- Carbs22g
- Fiber9g
MacroNutrients
- Carbs22g
- Protein12g
- Fiber9g
Fats
- Fat44g
Vitamins & Minerals
- Calcium344mg
- Iron8mg
- Vitamin A1069mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9173mcg
- Vitamin B120mcg
- Vitamin C48mg
- Vitamin E7mg
- Copper1mcg
- Magnesium171mg
- Manganese3mg
- Phosphorus228mg
- Selenium4mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes