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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | quinoa | 12 | ounces | portabella mushroom | 3 | tablespoons | olive oil | 2 | tablespoons | balsamic vinegar | 1/2 | teaspoon | black pepper | 1/2 | cups | Pimento Diced | 2 | cups | Spinach, fresh baby chopped | 1/2 | cup, chopped | Fresh Tomatoes | 3 | cloves | garlic minced | 1/4 | cup | pine nuts toasted | 2/3 | cup (8 fl oz) | water | 1/2 | cup, shredded | low-fat mozzarella, shredded | 1 | tablespoon | grated parmesan | 1/2 | cup | bread crumbs (soft) | 1 | tablespoon | basil |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375 | | 2 | Preheat oven to 375 degrees f.
Add quinoa and water to a medium pot, cover, bring to a boil, reduce heat to a low-boil and cook until quinoa has absorbed most of the water, approximately 12-15 minutes. Turn off heat and leave quinoa on burner for 5 minutes. | | 3 | While quinoa is cooking, place mushrooms gill (open side) up on a cookie sheet. Brush mushrooms with olive oil and evenly drizzle with balsamic vinegar. Season with salt to taste | | 4 | Cook mushrooms 10 minutes. Drain excess liquid from mushrooms | | 5 | In the meantime, in a Saute pan, combine olive oil, and saute garlic with fresh spinach and roasted peppers until spinach is wilted. Transfer spinach mixture to a bowl and toss in quinoa along with feta cheese and bread crumbs | | 6 | Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into each mushroom. Bake 12 minutes or until mushrooms are tender and cheese is melted. Eat immediately or allow to cool slightly. |
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