Spinach and Quinoa Portabella Mushrooms

Heat a large skillet over medium heat and add Olive Oil (2 Tbsp) . Sauté White Onions (1/2 cup) for 2-3 minutes. Add Garlic (3 cloves) and continue to cook for another minute. Add Fresh Spinach (5 2/3 cups) all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.

To the spinach, stir in Quinoa (1 cup) , Parmesan Cheese (1/2 cup) , Dried Parsley (1 tsp) , Dried Oregano (1/2 tsp) , Dried Thyme (1/2 tsp) , Lemon Juice (1 Tbsp) , Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Crushed Red Pepper Flakes (1 pinch) . Set aside.

Rinse Portabella Mushroom Caps (4) . Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with Olive Oil (2 Tbsp) .

Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with Tomatoes (to taste) if desired and then sprinkle each with Shredded Mozzarella Cheese (1/2 cup) .