Ingredients
– 4 large portobello mushrooms
– 1 cup cooked quinoa
– 1 cup chopped spinach
– 1/2 cup chopped bell pepper
– 1/2 cup grated cheese
– 1 clove minced garlic
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp balsamic vinegar
Method
1. Preheat the oven to 200°C (400°F).
2. Clean the portobello mushrooms and remove the stems.
3. In a bowl, combine quinoa, spinach, bell pepper, cheese, garlic, oregano, and a pinch of salt and pepper.
4. Drizzle olive oil and balsamic vinegar over the mixture, then stir well.
5. Fill each mushroom cap with the mixture and bake for 20-25 minutes, until golden brown.
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