Quinoa Stuffed Portobello Mushrooms

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Remove the stems from the portobello mushrooms and gently scrape out the gills to create space for the stuffing. Chop the mushroom stems and set aside.

3. 3

   In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15-20 minutes until the quinoa is fluffy and cooked through.

4. 4

   In a separate pan, heat olive oil over medium heat. Add onion, garlic, chopped mushroom stems, and red bell pepper. Sauté until the vegetables are softened.

5. 5

   Add the cooked quinoa to the pan with the sautéed vegetables. Mix in the spinach and cherry tomatoes. Cook for a few more minutes until the spinach wilts.

6. 6

   Season the quinoa mixture with salt and pepper to taste. If using, mix in the feta cheese.

7. 7

   Place the portobello mushrooms on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

8. 8

   Stuff each mushroom generously with the quinoa mixture.

9. 9

   Bake in the preheated oven for about 20-25 minutes until the mushrooms are tender.

10. 10

    Garnish with fresh parsley before serving.