Stuffed Portobello Mushrooms (vegetarian)!


2-4 portobello mushrooms ( 1 per person )
1 cup quinoa
2 tbsp. extra-virgin olive oil
2-3 cups of spinach
2 cloves garlic, minced
1 small red onion
1 tsp. dried oregano
2-4 tbs panko breadcrumbs (they have a gluten free option if you are GF)
Cheese You choose- freshly grated Parmesan or goat cheese crumbles or shredded cheese (any of these work for the top)
Freshly chopped parsley or freeze dried


Preheat oven to 400°. Start your quinoa. Wash and clean out the insides of your Portabella mushrooms carefully. Chop and dice the insides of the mushrooms and put aside in a bowl. Chop up your red onion and the garlic. Add a little bit of olive oil to your pan, then lightly sauté for 2 minutes the inside of the mushrooms, your red onions and garlic with spices. Add in your spinach sauté until wilted. Once your quinoa is ready, mix everything together in the pan. Fill your mushrooms full with the quinoa mixture. Top with a little tomato sauce, sprinkle on the panko breadcrumbs and top with cheese. Cheese is Optional of course.  Goat cheese, shredded cheese or Parmesan cheese. Totally your preference. Put in the oven and bake for 13-15 minutes.