🍽️ Crispy Mushrooms with Quinoa Filling

Name: Crispy Mushrooms with Quinoa Filling
Total time: 55 min
Yield: 4 servings
Ingredients: 2 large mushrooms; 60 g millet; 40 g pecans; 10 g hazelnuts (roasted); 20 g parsley; 4 tsp extra virgin olive oil; some vegetable broth; salt and pepper (freshly ground)

385 kcal · 55 min · 4 servings

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Ingredients

2 large mushrooms
60 g millet
40 g pecans
10 g hazelnuts (roasted)
20 g parsley
4 tsp extra virgin olive oil
some vegetable broth
salt and pepper (freshly ground)

Instructions

1. Cook quinoa in well-seasoned vegetable broth until tender but firm, according to package instructions.
2. Remove the stems from the mushrooms.
3. Wash the parsley and pat it dry.
4. Roughly chop the parsley without the stems.
5. Roughly chop the hazelnuts and pecans.
6. Mix the cooked quinoa with the nuts and parsley.
7. Season the filling to taste with salt and pepper.
8. Add some vegetable broth and 2 teaspoons of olive oil to a baking dish that fits in your air fryer.
9. Place the mushroom caps in the dish.
10. Mound the quinoa mixture onto the mushrooms.
11. Drizzle 1 teaspoon of olive oil over each stuffed mushroom.
12. Preheat the air fryer to 150 °C and bake the mushrooms for 20 to 30 minutes until crispy.

Nutrition per serving

kcal: 385
Protein: 11 g · Fett/Fat: 24 g · Carbs: 32 g