An easy and light meal for a tasty lunch !
Preheat your oven on 180 degrees C and prepare your baking sheet or oven dish.
Heat oil in a frying pan on medium heat, add the shallots and cook until translucent, around 4 min.
Chopped the mushrooms stems, and add them to the pan with the garlic, and celery and let cook for 5 min. Adjust seasoning and let cook for another 2/3 min.
Transfer to a mixing bowl and add quinoa and sun-dried tomatoes. Mix together and adjust seasoning if necessary.
Fill the mushroom caps with mixture an sprinkle breadcrumbs on top. Arrange in the oven dish and bake for 20 to 30 min, until mushrooms are cooked.
While mushrooms in the oven, add oil and margarine to a large frying pan and sauté garlic for 3 min.
Add sliced yellow squash and courgettes and fry them until brownish but don't over cook them. You don't want them mushy. Season with salt, pepper and herbs and let cool down on the side.
For the dressing sauce, mix all ingredients together and drizzle on top of mushrooms and veggies just before eating.