400 g, portabella (Buy 4, 85g-100g each)
Lean beef mince
2 tsp, leaves, plus extra to serve
3 clove(s), crushed
Ground all spice
Reduced fat feta cheese
80 g, crumbled
½ cup(s), (100g)
½ small, finely chopped
Vegetable stock, liquid, salt-reduced
1 cup(s), (250ml)
1 small, coarsley grated
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
Fresh lemon rind
1 tsp, finely grated
- Preheat oven to 180°C and line a baking tray with baking paper. Discard stems from mushrooms. Place mushrooms on tray cut-side up. Combine mince, thyme, 2 garlic cloves and allspice in a bowl. Season and mix well. Divide the mixture between mushrooms. Top with feta. Bake mushrooms for 20 minutes or until mince is browned and feta is golden.
- Meanwhile, place quinoa in a fine sieve and rinse under cold running water. Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add quinoa and stock. Cover and bring to a simmer, then reduce heat to medium-low and cook for 12 minutes until stock has been absorbed and quinoa is tender.
- Combine beetroot, yoghurt, lemon rind and remaining garlic clove in a small bowl. Season. Sprinkle mushrooms with thyme leaves and serve with quinoa and beetroot tzatziki.