Mushrooms filled with quinoa and goats' cheese

mushroomwithpinenutsPortions here are enough for at least two people. Adjust as necessary. Any mixture left over can be made quickly into a delicious sauce for the mushrooms. 


Quinoa, red or golden, 110g (4 oz)
Goats' cheese, soft, 75g (3oz)
Fresh parsley, finely chopped, leaves only, 25g (1oz)
Pine kernel nuts
Olive or walnut oil
Salt and pepper


De-stalk the mushrooms and brush them thoroughly inside and out with oil. Place skin down in a greased or oiled oven dish. 

Rinse the quinoa under cold running tap. Put into saucepan and cover with 300ml (½pint) of water. Bring to boil and simmer for 10 minutes. Turn heat off and leave to stand until the quinoa has absorbed any remaining water. Allow to cool. 

Place the quinoa in a mixing bowl with the goats' cheese, parsley, salt and pepper to taste. Add a little oil or butter, and, using a fork, mix firmly together.   

Pile the mixture as high as you sensibly can in the mushrooms, smoothing it to make a neat, curved top. Lightly press into the top a layer of pine kernel nuts. Brush with oil and  pour a small amount of water into the base of the dish to help keep the mushrooms moist.   Cook in a pre-heated oven, Gas 6 (400°, 200°) for 20 minutes.