Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1/2 sweet onion (finely chopped)
  • 1 green bell pepper (chopped)
  • 1 ribs celery (finely chopped)
  • 2 cups baby spinach
  • 2 to matoes (chopped)
  • 1 cup quinoa (rinsed)
  • 1 cup shredded part-skim mozzarella cheese
  • 8 portabella mushroom caps (stems removed)
  • 3 tablespoons Italian dressing

Instruction

  • Preheat oven to 400ºF.
  • Heat oil in large saucepan over medium low heat; add onions, peppers and celery, and cook 4 minutes or until softened, stirring occasionally. Add spinach and tomato. Cook 2 minutes, or until spinach wilts.
  • Add quinoa and 1½ cups water. Increase heat to high and bring to a boil; stir. Reduce heat to low, cover and simmer 10 minutes, or until quinoa has softened. If quinoa is soft but all liquid has not been absorbed, strain. Gently stir in ½ cup cheese.
  • Place mushrooms on 13 x 9” rimmed baking sheet; brush with vinaigrette. Spoon quinoa into mushrooms. Sprinkle each mushroom with 1 tablespoon of cheese
  • Bake 10 minutes, or until cheese is melted and mushrooms are heated through