Baked mushrooms filled with vegetable quinoa

Ingredients for 2 servings:

• 50 g quinoa
• 280 g water, salted
• 75 g leek
• 100 g carrot(s)
• 3 slices of cheese (chilli peppers)
• 5 g butter
• Salt
• Pepper, green, from the mill
• n. B. Chili flakes, from the mill
• 6 mushrooms, brown
• some oil
• Oil for the mold
• 50 g oat flakes, fine
• 1 egg(s)
• Corn flour, for flouring
• 10 g clarified butter

Instructions

Working time approx. 55 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

and quinoa vegetable meatballs

Rinse the quinoa grains in warm water according to the package instructions, then bring to a boil in a saucepan with 280g of lightly salted water. Simmer uncovered over low heat for 13 minutes, stirring occasionally. Turn off the heat and let the quinoa rest on the stovetop for 5 minutes, fluff with a spoon, transfer to a large bowl, and set aside. Peel the carrots, cut into eighths lengthwise, and cut into very fine pieces. Quarter the leek and cut into very fine strips. Heat the butter in a saucepan over medium heat and sauté the carrot pieces for 5 minutes. Add the leek for another 5 minutes. Then add both to the quinoa in the bowl, mix well, and season generously with the spices. Brush a small baking dish with a little oil. Preheat the oven to 180°C (fan). Trim the mushrooms, break off the stems, and place the mushrooms in the dish. Drizzle a few drops of oil into each mushroom cap. Then, using a small spoon, fill the mushrooms and the spaces between them with the quinoa and vegetable mixture. Using a small glass (5 cm diameter), cut out 6 circles of cheese and place them on top of the stuffed mushrooms. Fill the filling in the spaces with the remaining cheese; the rest can be eaten. Bake on the middle rack for about 15 minutes. Cooking time may vary. Since 50 g of quinoa turned out to be more doughy than I expected, this recipe made 5 delicious meatballs. You can see the pictures in my later instructions. Knead the egg and oatmeal into the remaining quinoa mixture and season again to taste. Pour the cornflour into a bowl and coat the meatballs, formed with wet hands, in it. Heat the clarified butter in a pan over medium heat and fry the meatballs on all sides. Arrange the mushrooms and meatballs on plates, garnish, and serve. The calorie information for one serving is based on 3 baked mushrooms and 2.5 meatballs.