- 75g red quinoa
- 200g portobello mushrooms
- 2 garlic cloves
- 1 lemon
- 1 onion
- 1 tbsp Dijon mustard
- 100g baby leaf spinach
- 120g feta
- 1 tbsp balsamic vinegar
- 50g peppery salad mix
- 200ml boiling water
- 4 tbsp cold water
- Sea salt
- Freshly ground pepper
- ½ tbsp olive oil
- Small pan with lid
- Measuring jug
- Frying pan
- Baking tray
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the quinoa into a small pan on a medium heat. Toast for 1-2 mins, stirring, to start browning it. Pour in 200ml boiling water. Cover, bring to the boil, then turn the heat down and simmer for 12-15 mins till the water has been absorbed and the grains are tender.
- 2.
While the quinoa simmers, slice the stalks off the mushrooms. Set the caps to one side and finely chop the stalks. Peel and finely chop the garlic. Finely grate the zest from the lemon. Add the garlic and zest to the mushroom stalks.
- 3.
Peel and finely chop the onion. Put a frying pan on a medium heat and add the onion with 4 tbsp cold water. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the onion is glossy and lightly browned.
- 4.
Stir the mushroom stalks, garlic and lemon zest into the onion with 1/2 tbsp mustard (keep the rest). Cook, stirring, for 2 mins, then fold in the baby leaf spinach. Cook for 2 mins till the spinach has wilted.
- 5.
The quinoa should be cooked by now. Drain off any remaining water and tip the grains into the frying pan with the veg. Crumble in 3/4 of the feta and add a squeeze of lemon juice. Stir to mix, taste and add some salt or pepper if you think it needs it.
- 6.
Arrange the mushroom caps on a baking tray. Spoon the quinoa mixture on top of each. Crumble over the remaining feta. Bake in the oven for 20 mins till the mushrooms are golden.
- 7.
While the stuffed mushrooms bake, pop ½ tbsp mustard into a mixing bowl. Add 1 tbsp balsamic vinegar and ½ tbsp olive oil. Season with salt and pepper and whisk with a fork to make a dressing.
- 8.
When the mushrooms are golden, take them out of the oven and divide between 2 warm plates. Toss the salad leaves with the dressing and serve with the stuffed mushrooms.