What you will need:
3 tbsp quinoa (use red or black if you can, as the colour contrast looks great)
6 tbsp water
20-25 white button mushrooms
1-2 tbsp olive oil
quarter cup minced onion (optional)
3 tbsp fresh finely chopped parsley
quarter tsp dried oregano
Preheat oven to 200 degrees Celsius.
Thoroughly rinse and bring quinoa and water to boil in a small saucepan. Cover, reduce to a simmer and cook for 10 mins. Turn off heat and leave on burner for another 4 mins. Fluff with fork and allow to cool.
Gently twist stems off mushrooms and finely dice. Saute stems in oil, with onion (if using) for about 3-4 mins. Allow to cool.
Stir quinoa, parsley and oregano into mushroom and onion mixture. Using a teaspoon, scoop the filling into the mushroom caps and place on baking tray. Bake for 12 minutes until mushrooms are tender.