Portobello Mushroom & Quinoa Crumble [Recipe]

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  • 150g portobello mushrooms
  • 3 sprays oil
  • 25g shallots
  • 20g spring onions
  • 100g Crème Fraiche
  • 50g quinoa
  • 1 sprig fresh herbs


  1. Slice portobello mushrooms and shallots, then saute in a hot pan until soft (approx 5 minutes).
  2. Add the crème Fraiche and bring gently to simmer approx 5 minutes.
  3. In a separate bowl put the cooked quinoa, chopped spring onions, freshly chopped herbs and season with salt and pepper.
  4. Put mushroom mixture into a gratin dish and top with quinoa and bake in a hot oven 180c for 10 minutes.

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