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Quinola | Making Eating Right, Easy

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Quinola stuffed mushrooms

# Main Course

# Starter

Ingredients

6 large Portabello mushrooms
250g cooked pearl quinoa
50g sun-dried tomatoes in oil, chopped
2 tbsp tomato paste
Handful of chopped parsley
120g feta cheese crumbled
1 tbsp olive oil
Salt and pepper to season

PREPARATION

(6 mushrooms)

Preheat an oven to 200 ˚.

Place the mushrooms on a roasting tray and drizzle with the olive oil, set aside.

In a medium mixing bowl, mix the rest of the ingredients. Stuff the mushroom caps with this mix, drizzle with more oil and bake for 30 minutes.