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1.
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Preheat your oven to 180 degrees C.
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2.
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First, cook the quinoa.
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Thoroughly rinse the quinoa in a fine mesh strainer.
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Heat your olive oil in a saucepan over medium-high heat, then add your drained quinoa and stir for about a minute until some of the water has evaporated.
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Add the stock and a pinch of salt and bring the mixture to a rolling boil.
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Cover, reduce the heat to low and then continue cooking for 12-15 minutes.
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Turn off the heat, cover your saucepan and let the quinoa stand for five minutes.
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3.
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While the quinoa is cooking, prepare the mushrooms.
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Remove the stems and place them gill-side-up on a parchment paper lined rimmed baking tray.
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Drizzle them with olive oil and massage with your hands to make sure the mushrooms are well coated.
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Cook them in the oven for about 8 minutes, until softened.
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Remove from oven.
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Once they are cool enough to handle, discard any excess liquid.
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4.
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To make the pesto: Place the walnuts, basil leaves, garlic, olive oil, lemon zest and a pinch of salt in a food processor and blend until it forms a thick paste.
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5.
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To assemble: Mix the cooked quinoa, pesto and capers together in a bowl.
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Next, pile the stuffing into your pre-cooked mushrooms, and top each with a slice of tomato.
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Season with salt and pepper.
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Return to the oven and cook for another 5 minutes, then turn on the broiler and cook for a further five minutes, until the tomatoes are cooked.
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Serve with a big green salad.
