Remove the stalk of the mushrooms, and peel off the skin. Heat the rape seed oil in a skillet, and roast the salted and peppered mushroom heads at high heat, with the cap down.

Braise the ringed spring onions in a medium sized pan and add then add the crushed garlic.

Pour into it the quinoa and place the 4 thin slices of chicken breast on the top.  Grate the lemon rind on it and pour it up with water. Wait until it comes to a boil, and cook it for 12 more minutes in bubbling water. When it is done, cut the chicken breast into thin slices and toss them with the quinoa again.

Add the green peas and cook it all for about 4-5 minutes under a lid. When it is done, let it rest for 10-15 minutes, covered. Then pour on the lemon juice and the pine seed oil, and add salt and pepper to taste.

Pre-heat the oven to 180 °C.  Place the mushroom heads that you have filled with the quinoa chicken and grate some cheese on each.

Bake them at 180 °C for 10-15 minutes and then get their tops browned in 5 more minutes at 200 °C.