Name: Black mushrooms filled with quinoa and three cheese pasta sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 small red onion chopped; 1 medium red bell pepper chopped; 250 ml sweetcorn; 5 ml cumin; 5 ml paprika smoked; 125 ml quinoa cooked; 8 portabello mushrooms; olive oil for drizzling; 1 packet knorr three cheese pasta sauce; 250 ml water; 60 g mozzarella cheese grated

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Ingredients (11)

1	small red onion — chopped
1	medium red bell pepper — chopped
250 ml	sweetcorn
5 ml	cumin
5 ml	paprika — smoked
125 ml	quinoa — cooked
8	portabello mushrooms
	olive oil — for drizzling
1 packet	knorr three cheese pasta sauce
250 ml	water
60 g	mozzarella cheese — grated

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Method:

Heat a large pan over medium heat. Add in the olive oil, fry the onion and cook for about 2 minutes, until it starts to soften. Add in the pepper, corn, cumin and paprika, season with salt. Fry until soft. Stir in the cooked quinoa.

Remove the stems from the mushrooms and slightly hollow out without breaking the sides.

Set the mushrooms on the prepared baking sheet (cup side up). Drizzle lightly with olive oil then bake for about 13 to 15 minutes, until just tender.

To prepare the cheese sauce; pour the contents of packet into a jug. Fill up to the 250 ml mark with rapidly boiling water. For best results stir with a whisk for 1 minute (alternatively use a fork). Set aside until needed.

Remove the mushrooms from the oven, maintaining the oven temperature. Use a paper towel to blot any excess moisture in the caps.

Scoop some of the filling into each of the mushrooms, then divide the cheese sauce over the mushrooms. Sprinkle the cheese over. Return to the oven and bake for an additional 4 to 5 minutes. Remove and serve warm.