These delicious portabello mushrooms are stuffed with rice, quinoa and spinach with the added flavour of blue cheese and walnuts.
Preheat oven to 200C.
Cook the rice.
In a bowl mix the hot rice and quinoa with spinach and sundried tomatoes until the spinach wilts down. Mix in the walnuts and blue cheese.
Generously drizzle the mushrooms with oil and place them on a lined baking tray. Top with rice mix and extra walnuts.
Bake at 200C for 30 mins, until juicy and cooked.