Quinoa-Stuffed Portobello Mushrooms Recipe
- 1 cup quinoa
- 1 red bell pepper, diced
- 2 cups chopped kale
- 1 cup crumbled goat or feta cheese
- 6 large portobello mushrooms
Preheat oven to 375°. Prepare quinoa according to package directions, adding Onion Onion™ Seasoning to water.
Meanwhile, heat oil in large skillet over medium-high heat. Add peppers and Garlic Garlic™ Seasoning; sauté 2-3 minutes. Add kale; continue sautéing until softened. Remove from heat and stir in cooked quinoa and cheese.
Using a spoon, gently scrape out the gills (the dark brown striated flesh on the underside of the mushroom). Remove stems. Fill mushroom caps with quinoa. Place on a greased large baking sheet. Bake 20-25 minutes or until mushrooms are softened.
Note: Shredded Cheddar or Monterey jack cheese can be substituted for the goat cheese.