This is an utterly delicious and simple recipe given to Willow by the gorgeous mystery man at the market. The mushrooms serve as a hearty accompaniment to the delicate, creamy filling.

Serve as a main with a fresh green salad and crusty bread (delicious to mop up the juices from the mushrooms!) or as an accompaniment to your favourite meat, fish or poultry. Serves 4 as a main (2 mushrooms per person)

8 large field mushrooms

½ cup cooked brown rice

1 cup cooked quinoa

1.5 cups cooked cannellini beans (either tinned or cooked fresh)

Handful of parsley, finely chopped

Handful of basil, finely chopped

Handful of thyme, finely chopped

2 cloves garlic, crushed

1 onion, finely chopped

Zest and juice of one lemon

Goat’s cheese

White wine

Extra virgin olive oil

1 hot chilli (optional)

½-1 cup chicken stock

Pre-heat oven to 200 degrees C. Wipe mushrooms with a damp cloth and remove stems. In the bottom of a baking dish place mushrooms in a single layer, cup side up. Put a generous splash of white wine, lemon juice and the stock in the bottom of the baking dish (you want the liquid to be just covering the bottom of the dish). Drizzle oil over the mushrooms and season with salt and pepper. Cover with foil and bake for approx 10 minutes.

While the mushrooms are baking, heat some oil in a pan and cook onion and garlic until translucent. Mix in the cooked quinoa, brown rice, cannellini beans, herbs, lemon zest and chilli. Add in some stock (1/4 cup) and reduce down. Remove from heat. Add a generous splash of olive oil and some salt and pepper. Roughly mix with a wooden spoon, mashing some of the cannellini beans against the side of the pan so that the mixture takes on a slightly smoother consistency.

Spoon the filling into the mushrooms (approx 1/4 cup per mushroom), and bake uncovered for a further 10-15 minutes, until mushrooms are tender.

Crumble a generous amount of goat’s cheese on each mushroom and spoon some of the juices from the pan over the top. Serve immediately.