Dinner

Yvonne's Quinoa Spinach Stuffed Portobello Mushrooms is for Dinner.

Yvonne's Quinoa Spinach Stuffed Portobello Mushrooms takes 20 minutes to prepare.

Yvonne's Quinoa Spinach Stuffed Portobello Mushrooms takes 20 minutes to cook.

Yvonne's Quinoa Spinach Stuffed Portobello Mushrooms makes 2 servings.

The ingredients for Yvonne's Quinoa Spinach Stuffed Portobello Mushrooms are:

1/2 cup raw quinoa
1 Tablespoon olive oil
6 cloves of garlic minced
14 oz. frozen spinach
2 large portobello mushroom caps
1/2 cup of shredded mozzerella cheese

Here is how you make Yvonne's Quinoa Spinach Stuffed Portobello Mushrooms:

Rinse the quinoa a couple of times if you did not buy the pre-soaked quinoa.I cleaned the portobello mushroom caps gently. Removed the stems and chopped them up and put aside to add to my spinach. Place in micro wave safe dish and pre-cook the mushroom caps for 3 minutes.Cook quinoa in 1 cup of water or broth. I used the broth my mushrooms gave off when I micro waved to pre-cook them.Saute the 6 garlic cloves in 1 Tablespoon of olive oil.Add spinach and cook. Add salt and pepper to taste.Place the cooked spinach and cooked quinoa in a bowl. Mix till thoroughly mixed.I used 2 small casserole dishes and put each of the portobello mushroom caps in the bottom. I spooned the quinoa mixture on top of both mushrooms. as it makes a good size portion of mix. Thus the small casserole dishes for each serving.Sprinkle the shredded mozzerella chees on top. Bake in oven 400 degree oven till cheese melts and mixture heats through. Number of Servings: 2Recipe submitted by SparkPeople user TRAVELNISTA.

The nutritional information for Yvonne's Quinoa Spinach Stuffed Portobello Mushrooms is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 408.2

• Total Fat: 18.2 g
• Cholesterol: 20.0 mg
• Sodium: 140.6 mg
• Total Carbs: 73.1 g
• Dietary Fiber: 13.1 g
• Protein: 26.9 g