Healthy Bite for Friday Night

This is a little bite I created after seeing some adorable medium-sized portobellos at Trader Joe's.

Spinach-Quinoa Stuffed Mushrooms

6-Medium-Size Portobello Mushrooms

2-Cups Washed Baby Spinach

1/2 C. Cooked Quinoa

1 clove Garlic, chopped

2 tsp. Olive Oil

1/2 tsp. salt

1. Pre-Heat oven to 450 degrees.

2. Remove stems from mushrooms, set aside.

3. Place mushrooms, cap side down on baking tray and place in oven for 10 minutes. Remove from oven and set aside when done. Discard any liquid that accumulates. 

4. Chop mushroom stems. 

5. Put 2 tsp. olive oil in a skillet over medium heat, add garlic and mushroom stems. Cook until soft, 1-2 minutes.

6. Add 2 Cups spinach to skillet. Cook until, stirring until the spinach has completed wilted.

7.Then, add quinoa and salt to skillet, cook until mixture is thoroughly incorporated and let cool.

8. Stuff mushrooms with spinach-quinoa mixture and place back in oven for 5 or until heated through and mushroom caps are soft to touch. 

Chopped Mushroom Stems

Olive Oil, Garlic and Mushroom Mixture

Mixture with Quinoa

Stuffed Mushroom Caps