Baked Portobello Mushrooms Topped with Quinoa & Feta


 Baked Portobello Mushrooms Topped with Quinoa & Feta

Chef: Adrian Richardson



8 medium portobello mushrooms , stems removed

100gms bacon fat, diced

2 garlic cloves, finely sliced

50g unsalted butter

sprigs of thyme , chopped

½ bunch parsley, chopped

250gms pork mince

1 cup white wine

1 cup chicken stock

½ cup quiona, cooked

marinated goat’s feta

herbs for garnish




Preheat oven to 180C.

Finely dice mushroom stems, place in a large mixing bowl with bacon fat, garlic,

thyme, parsley, quinoa, butter and pork mince. Season. Mix well to combine.

Softly fold through in pieces of goat’s cheese.

Spoon mixture into the mushrooms caps, place in a heavy based casserole dish,

mushroom side down. Pour over wine and stock. Drizzle with olive oil and add a

knob of butter.

Cover and bring to a boil. Transfer to a preheated 200C for 10 – 15 minutes or

until liquid is evaporated removing lid ? of the way through the cooking process.

Stir through freshly chopped herbs.

Serve with crusty bread.