Stuffed Portabella Mushrooms with Quinoa (Vegetarian/Low Sodium/Diabetic Friendly/Mediterranean/Kidney Friendly/MIND/Soft)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.

Step 2

In a sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften.

Step 3

Next add the red pepper and tomatoes. Cook for another few minutes.

Step 4

When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.

Step 5

Preheat oven to 375 degrees.

Step 6

Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.

Step 7

Divide the mixture in two. Stuff each mushroom with the mixture.

Step 8

Bake in the oven for about 15 minutes. Top each with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.