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Roasted Field Mushrooms
Roasted Field Mushrooms

Roasted Field Mushrooms

with Beetroot & Quinoa Salad

This wonderful roasted mushroom supper is every bit as colourful as it is healthy, as fresh as it is unforgettable. A hum of rich mushroom, peppery edged rocket, fresh clean flavours of beetroot, creamy goat cheese and nutty toasted sunflower seeds fills each and every bite of this dinner with joyous colours and textures.

Tags:
Naturally Gluten-Free
High Fiber
High Protein
Low Carb
Low Sodium
Nut Free
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

4

field mushrooms

1 tbs

sunflower seeds

⅔ cup

quinoa

1

beetroot

1 bag

rocket

½ block

goat cheese

(Contains: Milk;)

Not included in your delivery

1.5 tbs

olive oil

2 cup

water

2 tbs

red wine vinegar

Nutritional Values

per serving
Calories2370 kcal
Fat25.1 g
of which saturates5.7 g
Carbohydrate51.3 g
of which sugars5.5 g
Protein30.6 g
Sodium167 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Strainer
Baking Paper
Baking Tray
Bowl
Saucepan
Sieve

Cooking Steps

Grating beetroot
1

Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, wash and grate beetroot, wash the rocket and quinoa, tear cheese into chunks.

Drizzle mushrooms with olive oil
2

Place the field mushrooms cut side up on the prepared oven tray and drizzle with the olive oil. Season with salt and pepper and cook in the oven for 20-25 minutes or until tender.

Toast sunflower seeds
3

Meanwhile, place a small frying pan over a medium heat. Add the sunflower seeds and cook, tossing, for 1-2 minutes or until toasted. Remove from the pan and set aside.

Combine ingredients in a bowl
4

Place the quinoa and water in a medium saucepan and bring to the boil. Reduce to a simmer and cook, uncovered, for 12-15 minutes or until tender. Drain. Transfer to a medium bowl. Stir through the beetroot, sunflower seeds, and rocket. Drizzle with a little olive oil and the red wine vinegar. Season with salt and pepper.

5

To serve, divide the beetroot quinoa and mushrooms between plates. Top the hot mushrooms with the goat cheese.

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