½ cup of quinoa or couscous
8 large button mushrooms
2 tbsp olive oil
sea salt and cracked pepper
4 spring onions, (long green) white parts chopped finely
1 – 2 garlic cloves
1 cup marinated sheep’s feta
1 cup finely chopped herbs – mint, basil, parsley and greens part of spring onion
1/3 cup of baby basil leaves
Cook quinoa as normal.
Pull the stems off the mushrooms and chop finely, leaving the caps whole. Place these on an oven tray drizzled with half the oil and season. Bake or grill for 7 minutes at 200°C or until they begin to soften. Remove and let cool.
For the filling, make a paste by chopping together the white part of the spring onions, garlic, and anchovies. Sauté gently in the other half of the oil until fragrant. Now add the chopped mushroom stems and cook until a little soft. Take of the heat then stir through the feta and herbs. Let the mixture cool slightly then quickly blend, keeping it slightly textured. Place in a piping bag and pipe about one teaspoon of mixture into the mushrooms (straight down, not swirled.) Garnish with baby basil leaves.