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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.

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