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Kitchen Notebook

January 14, 2021

Spinach and Quinoa Stuffed Portobello Mushrooms

35 Mins

  • 2 Portobello Mushrooms
  • 3/4 cup Cooked Red Quinoa
  • Olive Oil
  • 1 Yellow Onion, finely diced
  • 2 cups Chopped Spinach
  • 2 tsp Lemon Juice
  • Sea Salt and Freshly Cracked Black Pepper
  • ¼ cup Grated Cheese, for melting (optional)

Preheat oven to 375 degrees.

Drizzle olive oil over mushrooms and sprinkle with sea salt and pepper. Place in oven and bake 15 minutes.

While mushrooms cook, prepare stuffing.

Sauté diced onions in a bit of olive oil until translucent. Add spinach, sea salt, pepper and lemon juice. Stir and cook a couple minutes. Remove mixture from heat and add cooked quinoa. Stir to combine.

Once mushrooms finish roasting, remove from oven. Distribute spinach mixture among them and return to oven. Bake at 375 an additional 20 minutes. In last 5 minutes, sprinkle with grated cheese, if desired, and let melt.

35 Mins recipe Veg Winter

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35 Mins recipe Veg Winter

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