Marrows stuffed with quinoa and mushrooms
- 500 g white button mushrooms
- 2 medium marrows
- 300 g cooked quinoa
- 1 large onion
- 2 tablespoons of ground paprika
- grated cheese
- 1 bunch of dill
- oil, salt and pepper
Wash the marrows, peel, then cut in half lengthways and carefully scrape out the seeds.
Finely dice the onion and fry with the ground paprika, then add the sliced mushrooms. Season with salt and pepper and cook until only a little liquid remains. Stir in the cooked quinoa and mix well together. Use the mixture to fill the marrows.
Roast in a preheated oven at 180°C. Halfway through the cooking time sprinkle with grated cheese, then continue to roast until golden brown.
Serve with a dill and yoghurt dressing and fresh mixed salad.