Recipe Name Stuffed Mush Submitted by Guest Recipe Description mush quinoa Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 45 Ready In (minutes) 105

Ingredients Amount Measure 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 Steps Sequence Step 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.