Cooking Time: 10-30 minutes
- 4-6 Portobello mushrooms, (stalks removed and finely chopped)
- 100g Spinach (about half a bag)
- 125g Merchant Gourmet Ready to Eat Red & White Quinoa (half the pouch)
- 1 clove of Garlic, crushed or finely chopped
- 2 tbsp Crème fraiche
- Black pepper
- 130g Bacon lardons
- 4 x Merchant Gourmet Sun Dried tomatoes, sliced (use the ones in the oil, but remove from the oil)
- Handful of freshly grated Parmiggiano reggiano (or Pecorino as a vegetarian alternative)
- 2 tbsp Parsley, finely chopped
- 50g unsalted butter
- Preheat the oven to 200C/400F/Gas 6.
- Place the mushrooms onto a baking tray.
- Place about a 1cm cubed knob of butter on each mushroom, and season with salt and freshly ground black pepper. Place into the oven and bake for 8 minutes.
- In medium-large casserole pan, fry the bacon lardons, for about 4 minutes on a medium heat. They should contain enough fat, for no additional oil, but if they start to stick, add a little oil. Then add the finely chopped mushroom stalks and fry with the bacon for an additional minute until softened.
- Remove the pan from the heat, and transfer the bacon and mushroom into a medium sized mixing bowl.
- Put the pan back on a medium-low heat, melt 3-4 knobs of butter in it and add the spinach and finely chopped garlic, and allow to wilt, this takes about 2 minutes. Add the crème fraiche, and black pepper. Remove from the heat
- Empty half the contents of the Quinoa into the mixing bowl containing the bacon and mushrooms and add the parsley, half the grated parmesan and the sliced sundried tomatoes.
- Onto each baked mushroom, first place the wilted spinach, then a spoonful of the Quinoa/bacon mixture, followed by an extra sprinkling of the parmesan on top.
- Place the mushrooms back in the oven, and cook for a further 6-7 minutes, until the top is golden and bubbling.