Stuffed Portobello Mushrooms

Method

1. 1Heat oven to 200C. Brush mushroom caps with olive oil and salt; bake gill-side-up 8 minutes.
2. 2Fry garlic, spinach, sun-dried tomato in olive oil till spinach wilts.
3. 3Off heat, gently mix in quinoa, feta, pine nuts, oregano, chilli flakes and salt.
4. 4Pile filling into the partly-baked mushrooms.
5. 5Return to oven 14 minutes till tops are golden and mushrooms tender.
6. 6Drizzle balsamic coat with sticky liquid and scatter basil; serve warm.