Ingredients
– 4 large portobello mushrooms
– 1 cup cooked quinoa
– 1 cup baby spinach, chopped
– 1/2 cup feta cheese, crumbled
– 1/2 cup cherry tomatoes, diced
– 1 clove garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped
Method
1. Preheat the oven to 200 degrees Celsius.
2. Clean the portobello mushrooms and remove the stems.
3. In a bowl, mix cooked quinoa, spinach, feta, cherry tomatoes, garlic, olive oil, oregano, salt, and pepper.
4. Stuff the mushroom caps with the quinoa mixture evenly.
5. Bake for 20 minutes until the mushrooms are tender.
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