Stuffed Portebello Mushrooms with Quinoa

These stuffed mushrooms are delicious and won't leave you feeling guilty and makes a great romantic meal for two.

Quinoa as a side dish to a vegetarian meal since quinoa has an extremely high protein content(12%-18%), a balanced set of essential amino acids making it an unusually complete protein source among plant foods. On top of that it is a good source of dietary fiber, magnesium, iron and is easy to digest.

Ingredients:

• 2 cups spinach chopped
• 2 white mushrooms chopped
• 1 small shallot chopped
• 1 garlic clove minced
• 2 ounces chopped almonds
• 1/3 cup shredded Parmesan
  
• 1 tablespoon herb and garlic cream cheese
• 1/4 cup chopped sun-dried tomatoes
• 1/3 cup dry quinoa
• 1 cup vegetable broth
• 2 large portebello mushrooms stems and gills removed
• 6 grams feta cheese
  
• 1 red pepper

Directions

1. Preheat oven to 350°F.
2. Grill red pepper, chop and puré.
3. Combine spinach and next 7 ingredients, mix well and set aside.
4. Place spinach mixture on mushroom caps and then wrap in tin foil and bake for 15minutes
   
5. Combine quinoa and vegetable broth in a pot bring to a boil, reduce heat cover and let simmer for 15-20 minutes. Keep warm.
6. Remove mushrooms from oven crumble feta on top of mushroom caps and return to oven for 5 minutes or until feta has browned slightly.
7. Serve quinoa and mushroom together with red pepper puré.

Serves 2

A quick tip to mold quinoa, spoon into a measuring cup and flip onto plate.