Portobello mushrooms with spinach and tomato

195 cals per serving

Serves 1 Prep time: 5m Cook time: 15m

2 Portobello mushrooms

50g fresh spinach (or 2 cubes frozen spinach)

50g ready to eat quinoa or 20g dried quinoa cooked according to packet

2 tsp light crème fraiche

black pepper

1 tomato

½ clove garlic

1 tsp olive oil

10g grated parmesan