Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees F).
Step 2
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.
Step 3
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)
, juice from
Lemon (1)
,
Salt (1/2 tsp)
,
Ground Black Pepper (1/2 tsp)
, and
Crushed Red Pepper Flakes (1 pinch)
. Set aside.
Step 4
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)
.
Step 5
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)
.
Step 6
Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
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