Quinoa Stuffed Portobello Mushrooms

Ingredients

• 4 large Portobello mushrooms
• 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth
• 150g fresh spinach
• 100g feta cheese, crumbled
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 180°C (350°F). Clean Portobello mushrooms and remove stems.
2. Cook quinoa in vegetable broth according to package directions.
3. In a large skillet, heat olive oil and sauté onion and garlic until softened.
4. Add spinach and cook until wilted. Mix cooked quinoa, spinach, and crumbled feta cheese. Season with salt and pepper.
5. Stuff mushrooms with the prepared mixture and place on a baking sheet.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is golden.

Tips

• For extra flavor, sprinkle with a little grated Parmesan before baking.
• Serve with a fresh green salad for a complete meal.