Gourmet Australian Vegetarian Dinner for 6: Quinoa-Stuffed Portobello Mushrooms with Roasted Beetroot Salad and Lemon Myrtle Tahini Sauce

Allergens

N/A (Except for feta cheese, this recipe is dairy-free and vegan. Feta cheese can be omitted or substituted with a vegan alternative.)

Ingredients

• 6 large Portobello mushrooms, cleaned and stems removed
• 1 1/2 cups uncooked quinoa
• 3 cups water or vegetable broth
• 4 medium beets, peeled and cut into wedges
• 2 cups mixed baby greens
• 1/2 cup feta cheese, crumbled (for non
• vegetarian option)
• 1/4 cup toasted almonds, roughly chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste Lemon Myrtle Tahini Sauce:
• 1/2 cup tahini paste
• 1/4 cup lemon juice, freshly squeezed
• 1 teaspoon lemon myrtle leaves, crushed (or substitute with lemon zest)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 3 tablespoons water

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the Portobello mushrooms on the prepared baking sheet, gill side up. Bake for 15 minutes to pre cook the mushrooms.
3. While the mushrooms are baking, prepare quinoa according to package instructions using water or vegetable broth. Fluff with a fork and set aside.
4. In a large bowl, toss beet wedges with olive oil, salt, and pepper. Spread them out on another parchment lined baking sheet and roast for 20 minutes, or until tender. Remove from the oven and let cool slightly.
5. For the lemon myrtle tahini sauce, whisk together tahini paste, lemon juice, crushed lemon myrtle leaves (or zest), cumin, salt, and water in a small bowl until smooth and creamy. Adjust consistency with more water if needed. Set aside.
6. Remove mushrooms from the oven and stuff each one with cooked quinoa. Return to the oven for an additional 10 minutes or until heated through.
7. To assemble, divide mixed baby greens among six plates, top with roasted beet wedges, a Portobello mushroom cap, crumbled feta cheese (if using), toasted almonds, and chopped parsley. Drizzle with lemon myrtle tahini sauce and serve immediately.

Chef’s Insight

The earthy flavors of quinoa and Portobello mushrooms complement the vibrant sweetness of the beetroot salad and the zesty lemon myrtle tahini sauce, creating a well-rounded and satisfying vegetarian meal.

Notes

This recipe is perfect for a dinner party or special occasion. - Serve with a crisp Australian white wine to enhance the dining experience.