Stuffed Mushrooms with quinoa

Instructions

1. Heat the oven to 200 °C.
2. Place the mushrooms in a roasting tin with the stalk’s halls to the bottom of the tin as to allow the excess water to go out. Put the tray in the oven for 15 minutes.
3. Meanwhile, heat the olive oil in a frying pan and sauté the onion and garlic for 3 minutes.
4. Stir in the spinach and cook just until wilted. Take of the heat and stir in the quinoa, Gorgonzola and dried tomatoes. Mix well.
5. Get the mushrooms out of the oven and tun each with the halls up. Fill each hall with the spinach mixture. Sprinkle with the Parmesan cheese.
6. Drizzle with 1 -2 tbsp olive oil and bake in the oven for 15-20 minutes until cooked.
7. Serve with green salad and cherry tomatoes.
8. Bon app!

• Servings : 4
• Ready in : 50 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Appetizers, Finger foods, From dinner-to lunchbox, Left overs-great overs, Vegetables and site dishes
• Ingredient : Blue cheese, Dried tomatoes, Garlic, Gorgonzola cheese, Green onions, Mushrooms, Mushrooms boletus, Olive oil, Onion, Parmesan cheese, Portobello mushrooms, Quinoa, Spinach, Spring garlic, Sun dried tomato