Stuffed Portobello mushrooms with a spinach/avocado salad.
(makes 4 servings)
- Large whole Portobello mushrooms
( 1 per person is what I usually cook, I will be making 4)
- 1 cup quinoa
- 1 small red onion
- 1 or 2 tbs garlic chopped finely
- Salt & pepper
- Oregano spice
- 1 jar Tomato sauce or pasta sauce
- Goat cheese or feta cheese to sprinkle on the top ( you don’t have to use any cheese at all) I just love baking it with a little goat cheese on top!
My salad will consist of :
- Pumpkin seeds
- Vinaigrette dressing
And that’s it, super simple and super clean. You can add or modify any ingredients you would like to fit your restrictions.
We will first start the quinoa.
Then wash the mushrooms, carefully scoop the inside of the mushroom out to create a bowl.
Finely chop up the insides of the mushrooms, along with the onion & garlic. Preheat the oven to 350°.
Once the quinoa is cooked, dump the quinoa straight into our mushrooms, onions and garlic.
Then we will stuff the mushrooms, top with your tomato sauce or pasta sauce.
Then sprinkle with cheese.
Bake for 15 minutes.
While they are baking you can cook & toss your salad together.