EIWITRIJK RECEPT · FASE 4 · SNACK

Stuffed mushrooms with quinoa and herb quark

Warm snack for Phase 4: mushrooms filled with quinoa and spicy herb quark, nicely balanced.

30 min totaal 2 porties 270 kcal p.p. 22 g protein

Stuffed mushrooms with quinoa and herb quark are a warm, savoury snack that disappears off the plate in no time. Juicy chestnut mushrooms come out of the oven with a creamy filling of quinoa and spicy herb quark, finished with a crust of grated cheese. Garlic, parsley and chives give each bite a full, herby aroma.

In Phase 4 of a protein diet, it's all about a healthy balance between protein and carbohydrates, and these stuffed mushrooms fit nicely into that. The lean quark and cheese provide plenty of protein that supports your muscles and keeps you satisfied, whilst the quinoa provides slow-release carbohydrates and extra fibre. That combination delivers a balanced, nourishing snack that fits with maintaining your results, so you can enjoy plenty of protein without losing balance.

Lovely with a fresh green salad, some roasted peppers or a spoonful of light yoghurt dip on the side. Also delicious as a warm vegetarian lunch or side dish.

Zo maak je het

  1. Preheat the oven to 190 degrees.
  2. Remove the stalks from the mushrooms and chop finely.
  3. Mix the quark with the cooked quinoa, chopped stalks, garlic, herbs, salt and pepper.
  4. Fill the mushroom caps with the mixture and sprinkle with grated cheese.
  5. Bake the mushrooms for 15 minutes in the oven until cooked through and golden brown.

Bewaren

Store the stuffed mushrooms covered in the fridge and eat them within two days. Warm them briefly in the oven so they become warm and juicy again, avoid the microwave for the best texture.

Variatietips

Replace the quinoa with cooked couscous or bulgur for a different bite. A handful of finely chopped spinach or sun-dried tomato through the filling gives the mushrooms extra colour and flavour.

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