Quinoa and Vegetable Stuffed Mushrooms

Ingredients:

•  5 portobello mushrooms
•  8oz of sliced baby bella mushrooms
•  1 large onion
•  1 bell pepper
• Handful of spinach
•  2 cloves of garlic
•  ½ cup of cooked quinoa
•  Sea salt and pepper
•  1 tablespoon of olive oil
•  ½ cup of red sauce
• Shredded mozzarella

Clean both the large and small mushrooms by wiping them with a dry paper towel. Remove the stems from the large portobello mushrooms and scrape out the gills from the underbelly of the portobello and discard. Drizzle olive oil over mushrooms, place on cooking sheet (cap side down), and place to the side. Preheat oven to 350 degrees.

Coarsely chop onion and bell pepper. Heat olive oil in a large pan and add the chopped onion, bell pepper, garlic, salt, and pepper.  As your onions and peppers are sautéing begin cooking the quinoa.

Once the onions and bell peppers are tender, add the sliced mushrooms and a handful of spinach. When the mushrooms are tender add the cooked quinoa and red pasta sauce to the pan and stir.

Begin filling the mushroom caps with vegetable and quinoa mixture. Top mushroom mixture with desired amount of cheese and place in the oven. Bake mushrooms till they are tender and cheese is melted.

Enjoy!