Instructions
Follow the steps and taste along the way.
Cook the quinoa
Rinse the quinoa in a fine-mesh sieve. Put it in a saucepan with 360 ml water, bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes, then fluff the grains with a fork.
Pre-bake the portobellos
Preheat the oven to 200 °C. Clean the caps and remove the stems; set the stems aside for the filling. Arrange the caps on a baking sheet, rounded side down, brush with 10 ml olive oil, and sprinkle with 1 g salt. Bake for 10 minutes, then carefully pour off any liquid that has collected in the caps.
Prepare the filling
Finely chop the portobello stems and sun-dried tomatoes, and press the garlic. Heat the remaining 10 ml oil in a pan and sauté the stems for 4 minutes. Add the garlic and tomatoes, stir, and after 30 seconds mix in the spinach. Once wilted, add the cooked quinoa and beans; mash about one-third of the beans with a wooden spoon to help bind the filling. Remove from the heat and stir in 80 g crumbled feta, 10 ml lemon juice, the black pepper, and 1.5 g salt.
Stuff and finish baking
Toast the walnuts in a dry small pan for 2 to 3 minutes, until fragrant, then roughly chop them and stir them into the filling. Divide the filling among the pre-baked caps, crumble the remaining 40 g feta over the top, and bake at 200 °C for another 12 to 15 minutes. The filling should be hot and the feta lightly golden in places.
Finish the lemon yogurt and serve
While the mushrooms finish baking, mix the Greek yogurt with the finely grated zest of half the lemon, the remaining 20 ml lemon juice, the chopped dill, and the remaining 0.5 g salt. Serve the baked portobellos hot, with the yogurt on the side or spooned on top.
