Make the chermoula paste by mixing together all the ingredients in a small bowl, and set aside.
Soak the raisins in warm water for 10 minutes, drain and set aside.
Wipe any dirt or grit off the mushrooms with a damp paper towel, and remove the stem. Using a sharp knife, make deep diagonal ‘criss-cross’ scores in each mushroom, taking care not to pierce the outer skin of the mushroom.
Spread a large dollop of chermoula mixture on each mushroom and spread evenly. Place in the oven for 20-25 minutes or until the mushrooms are completely soft.
Meanwhile, cook the quinoa according to the packets instructions. Once cooked, add the sultanas, herbs, olive oil, olives, almonds, spring onion, lemon juice, and a pinch of salt, and combine.
To make the tahini dressing, whisk together all the ingredients in a small bowl until the dressing is a smooth consistency.
Spoon a generous amount of the quinoa mixture on top of each cooked mushroom (these are best served warm). Next, spoon over a good drizzling of the tahini dressing. To serve, sprinkle some chopped herbs and a drizzling of good quality olive oil over the top.
Note: This dish is also absolutely delicious with aubergines instead of mushrooms. If using aubergines, cut them in half lengthways, make deep diagonal ‘criss-cross’ scores in each aubergine taking care not to pierce the skin of the outer aubergine or mushroom. Make them the same way you would the mushrooms, but instead cook for 40 minutes.