This is truly one of my favorite recipes. It's different, so full of flavor, healthy and filling!
- 4 Portobello Mushrooms
- 2 tbsp balsamic vinegar
- 1 1/2 cups cooked quinoa
- 1 tbsp olive oil
- 1 garlic clove, minced
- 5 oz spinach
- 1 egg, beaten
- 1/4 cup dried cranberries
- 3/4 cup grated cheese for filling, 1/4 cup grated cheese for topping
- 4 pieces bacon, cooked and crumbled (you can easily leave this out for a meat free option)
- salt and pepper to taste
Preheat oven to 350 degrees.
Cook bacon and prepare quinoa according to package directions.
Remove stem and gills from portobellos, place in a glass baking dish. Drizzle each mushroom cap with 1/2 tbsp balsamic vinegar. Bake mushrooms for 15 minutes.
While mushrooms are cooking, add 1 tbsp olive oil to a pan over medium heat. Add minced garlic and saute for 1 minute. Add spinach and saute until wilted. Remove from heat.
Combine cooked quinoa, spinach and garlic mixture, egg, cranberries, 3/4 cup grated cheese, crumbled bacon and salt and pepper in a large bowl. Mix well and portion out to eat portobello cap. Top with remaining 1/4 cup cheese. You can do all of this ahead of time and refrigerate until ready to eat.
Cook at 350 degrees for 20-25 minutes or until cheese is melted and filling is heated through.