First, use a damp paper towel to wipe the caps clean. Take a spoon and gently scrape away the gills (brown underbelly) from the mushrooms. Remove the stems, chop fine and save them for the filling. Once all the mushrooms are clean place to the side until ready to stuff.

To start, heat in a small pot on medium to medium low heat, place the quinoa, garlic clove and water with a pinch of salt. Cook for 10 minutes or until the water has evaporated and quinoa seeds have burst and twice their size.

Meanwhile, Finely chop the garlic cloves separately and rest to the side. Finely chop all the vegetables, portabello stems and herbs and place in a separate bowl.

In a medium to large saucepan, heat the oil and minced garlic cloves. Cook the garlic until golden brown and fragrant.

Next, add in the veg and herbs and cook on medium until the veggies have softened then throw in the spices and mix until incorporated. Remove from the heat and let cool.

In a medium bowl combine the quinoa, Almond flour and vegetable mixture. Add in 1/2 tsp Garlic and 1/2 tsp of sesame seeds (optional).

Stuff the mushrooms with the mixture then cover with foil and bake at 400F for 7 - 10 minutes, removing the foil for the last 5 minutes.