Quinoa Stuffed Mushrooms Recipe

Preheat your oven to 375°F.

In a medium saucepan, combine the quinoa and water. Bring it to a boil (you can add an optional pinch of salt here), then cover with a tight-fitting lid and reduce the heat to a simmer. Let it cook for 15 minutes.

Meanwhile, in a separate medium sauté pan, heat the cooking oil over medium heat. Add the chopped mushroom stems, garlic, and onion, and begin to sauté.

Give the quinoa mixture a final thorough mix, then cover it with the lid and let it sit for a few minutes to finish cooking through.

Meanwhile, prepare a baking sheet by lining it with parchment paper or tin foil, then lightly spray with non-stick spray.

Arrange the washed and dried portabella mushroom caps on the prepared baking sheet. Drizzle them with olive oil and sprinkle with a little sea salt and ground pepper.

Carefully spoon the quinoa mixture into each mushroom cap, mounding it slightly. Bake in the preheated oven for about 20-25 minutes, until the mushrooms are tender and the filling is heated through.