Quinola stuffed mushrooms

(6 mushrooms)



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



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 cups with this mix, drizzle wit more oil and bake for 30 minutes.