Spinach And Mushroom Stuffed Portobello

Ingredients

• 4 large portobello mushrooms

• 2 cups spinach

• 1 cup mushroom, chopped

• 1 cup quinoa

• 2 tablespoons olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tablespoon soy sauce

• 1 cup vegetable broth

• Salt

• Pepper

Directions

Preheat the oven to 375F

Remove stems from portobello mushrooms and set the caps aside.

Heat a tablespoon of oil in a pan and saute onion and garlic until aromatic, about 4-5 minutes, adding the garlic at the end.

Add chopped mushrooms and spinach, cook until spinach wilts down, about 3-5 minutes.

Season with salt, pepper, and soy sauce.

Prepare quinoa in a separate pot, using vegetable broth for added flavor. To cook the quinoa, combine it with 1 3/4 cups of the broth in a pot. Bring it to a boil, cover it, and reduce the heat, and simmer for 15 minutes. Remove it from the heat while keeping it covered for 10 more minutes, and then fluff the quinoa with a fork

Stuff each portobello cap with the spinach and mushroom mixture and bake for 15 minutes.

Serve the stuffed mushrooms over prepared quinoa pilaf.