Ingredients

The following ingredients have 4 Servings
  • ½ cup quinoa
  • 1 cup vegetable broth
  • 2 tbsp olive oil
  • 1 yellow onion (diced)
  • 1 small red bell pepper (diced)
  • 3 garlic cloves (minced)
  • ½ cup frozen corn
  • 1 zucchini (cubed into 1/2-inch cubes)
  • 1 cup fresh spinach (packed)
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tsp salt (divided)
  • 6-8 large portobellos

Instruction

  • Preheat the oven to 375 degrees F.
  • Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, cover, reduce heat to medium-low and simmer for 20 minutes, or until the liquid is absorbed and quinoa is fluffy. Fluff the quinoa with a fork after cooking.
  • Remove portobello’s stalks, and place them gill side down onto a baking sheet. Bake the mushrooms for 3-5 minutes, to slightly soften. Once the mushrooms begin to release their juices they are ready to be removed from the oven.
  • While the quinoa is simmering and portobello mushrooms are baking, heat the olive oil in a large nonstick skillet. Once the oil is heated, add in the onion and pepper and saute until tender about 3-5 minutes. Add in the garlic and saute for a minute until just fragrant.
  • Add the zucchini and 1/2 teaspoon salt and saute until just tender, 3-5 minutes.
  • Add in the corn and spinach and continue to saute until the spinach has wilted and the corn is warmed through.
  • Remove the vegetable mixture from the heat. Stir in the cooked quinoa, with the paprika, oregano, and remaining 1/2 teaspoon of salt. Stir to combine. Set aside.
  • Remove the mushrooms from the oven and turn them over to reveal their cavity. Generously stuff with the vegetable quinoa filling. Return to the oven and bake for an additional 5-8 minutes, or until fork-tender.