Daft Punk Stuffed Portobello Mushroom With Garlic
Kalmowitz
Roast your stuffed vegetable "boat" until the base vegetable is tender!
People: 1
50 min

Ingredients

0.25
Broccoli
0.75
Carrot
0.25 tsp
Chili Powder
40 grams
Corn
0.25 tbsp
Curry Powder
2 Clove
Garlic
1 tbsp
Olive Oil
0.5
Onion
200 grams
Portobello Mushroom
30 grams
Quinoa
0.75 tbsp
Rice Vinegar
1 tbsp
Soy Sauce
30 grams
Spinach
3 tbsp
Sunflower Seeds

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Prep

  1. Boil quinoa according to instructions on package.
  2. Cut the top/stems off and scoop out the insides of your portobello mushroom so they can be stuffed.
  3. Peel and cut your carrot and onion. All ingredients should have a similar size and shape.
  4. Wash and cut your broccoli so that they all have a similar size and shape.
  5. Finely chop your garlic.

Heating Steps

  1. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add carrot and onion, chili powder, curry powder and garlic and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Broccoli and Corn to your pan and fry for 5 minutes.Finally, add Spinach and fry for 5 extra minutes.
  4. Preheat your oven to 200°C (400°F).

Finishing Touches

  1. Mix broccoli, carrot, corn, garlic, onion, quinoa, spinach and sunflower seeds together in a bowl.
  2. Mix curry powder, olive oil, rice vinegar and soy sauce together in a bowl, then pour on top of your vegetables and mix evenly.
  3. Place your vegetable mixture into your dug out base vegetable.
  4. Roast in the oven for about 20-30 minutes at 200°C (400°F) or until the base vegetable is tender.
  5. Add Sunflower Seeds on top.