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.
