Baked portobello mushrooms topped with quinoa, feta and micro herbs
Aromatic baked mushrooms with nutty quinoa and creamy goat's cheese.
Ancient grains: Baked portabello mushrooms topped with quinoa and feta. Photo: Marina Oliphant
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- 8 medium portobello mushrooms
- 50g unsalted butter
- A few sprigs of thyme
- 150ml dry white wine
- 150ml vegetable stock
- 2 garlic cloves, finely sliced
- Sea salt and freshly ground black pepper
- 2 cups water
- 1 cup quinoa
- 320g jar marinated goat's feta
- Micro herbs for garnish
Preheat oven to 180C. Place mushrooms in a large baking tray, dot with butter and scatter over thyme sprigs. Add wine, stock and garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender.
Meanwhile, in a small saucepan bring two cups water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10-15 minutes until the liquid is absorbed. Remove from heat and fluff the quinoa with a fork.
To serve, spoon the quinoa over the mushrooms, add a dollop of goat's feta and scatter over the micro herbs. Season with extra salt and pepper if required.