PORTOBELLO MUSHROOMS

quinoa stuffed

INGREDIENTS NEEDED

portobellos quinoa onion spinach garlic paprika red pepper oregano zucchini salt

Place cleaned portobellos onto a baking sheet, gill side down. Bake for 3-5 minutes, or until the mushrooms begin to release their juices. Set aside to stuff.

1

Saute the pepper and onions until softened in a large nonstick skillet. Add in the garlic and zucchini and saute until tender. Stir in the corn and spinach and heat through.

1

Stir in the quinoa and the use that mixture to generously stuff the mushrooms.

3

Return the mushrooms to the oven and bake until tender and warmed through.

4