Ingredients
- 4 large portobello caps (~400 g)
- 300 g cooked quinoa
- 120 g cooked spinach
- 60 g feta
- 20 g almonds, chopped
- 2 cloves garlic
- 1 tbsp olive oil
- ¾ tsp oregano
- 1 g salt
Method
- Preheat oven to 200 °C.
- Brush portobello caps with olive oil, season with salt.
- Mix quinoa, wilted spinach, feta, almonds, garlic and oregano.
- Stuff caps; bake 20–22 min.