Portobello mushrooms: 200g (2 large caps), Quinoa (cooked): 100g (1/2 cup), Spinach: 60g (2 cups, chopped), Sun-dried tomatoes: 20g (2 tbsp, chopped), Pine nuts: 15g (1 tbsp), Feta cheese: 30g (2 tbsp, crumbled), Garlic: 6g (2 cloves, minced), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Italian herbs: 2g (1 tsp), Nutritional yeast: 5g (1 tbsp), Black pepper: to taste
1. Prepare mushrooms: Remove stems from 200g portobello mushrooms and scrape out gills. Brush with 5ml olive oil and 3g minced garlic. 2. Pre-cook: Bake mushrooms at 200°C (400°F) for 5 minutes. 3. Prepare filling: In a pan, heat 5ml olive oil and cook remaining 3g minced garlic for 30 seconds. Add 60g chopped spinach and cook until wilted. 4. Combine filling: In a bowl, mix cooked spinach, 100g cooked quinoa, 20g chopped sun-dried tomatoes, 15g pine nuts, 5g nutritional yeast, 2g Italian herbs, and black pepper. 5. Stuff mushrooms: Fill mushroom caps with quinoa mixture and top with 30g crumbled feta. 6. Bake: Return to oven for 10-12 minutes. 7. Finish: Drizzle with 5ml balsamic vinegar before serving.
