Mushroom Basil Mock Risotto

Hi all,

The perfect spring recipe.  For the season stuck in the middle of frigid and scorching.  Posing as a comfort food (hearty, creamy, filling and oh-so-tasty), yet low in calories, light and healthy.  This dish is grain-free, lactose-free and of course, sugar-free.

Loaded with good-for-you ingredients, this dinner (or lunch) is sure to satisfy on all fronts.  Make a big batch to have a few meals at the ready and because no doubt, you’ll be dreaming of eating more ASAP.  Its that good.


1.5 cup of quinoa, cooked

1 can of coconut milk (just use the solid white part sitting on top when you open the can.  Discard the water underneath).

1.5 cup of sliced mushrooms

1/2 cup of halved sundried tomatoes

1/2 cup zucchini, cut into bite sized pieces

Fresh basil

Salt and pepper, to taste

  1. Pour the solid coconut milk along with the sliced mushrooms into a frying pan.  Stir until all mushrooms are well coated in the coconut milk/cream.  Cook on medium heat until mixture is bubbling and mushrooms are nearly cooked (they will take on a tender, slightly rubbery texture and will shrink a bit in size.  This takes 3-4 minutes ish).
  2. Sprinkle the fresh basil on top of the bubbling mushroom and coconut mixture.  I pluck the basil leaves and then shred them into tiny pieces (usually by hand).
  3. Add the sundried tomatoes and zucchini into the bubbling mixture.  Turn the heat down to medium/low.
  4. Sprinkle some salt and pepper on top.  (I use a combination garlic/pepper powder seasoning, excellent on this dish and many others).
  5. Stir in half of the cooked quinoa.  Mix gently until all ingredients are combined and coconut milk is well distributed over everything.  Then add in the rest of the quinoa and stir again until everything is well combined.
  6. Remove dish from heat.  Serve warm.

This recipe serves two people.

IMG_9116 (2)

Leftovers (if you have them) can be stored in the fridge, inside an airtight contained for up to 4 days.  I recommend reheating prior to eating.

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