Roasted Red Pepper and Feta Quinoa Stuffed Portobellos
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 2servings
Author Heidi @ Food Doodles
Ingredients
2teaspoonsolive oil
'2 small cloves of garlicminced
1shallotminced
1/2cupdry quinoa
1/4cuptomato paste
1roasted red pepperfinely chopped
1/2cupwater
1/2teaspoonsea salt
1/4cupfresh parsleyfinely chopped
1/4cupfeta cheesecrumbled
Extra virgin olive oil
2large portobello mushroomsstems and gills removed
Instructions
In a small pot heat the oil over medium heat. Lightly saute the garlic and shallot for a minute or two before adding the quinoa(after rinsing if not using pre-rinsed quinoa). Add the tomato paste, roasted red pepper, water and salt. Cover and bring to a boil. Turn down the heat and simmer for 15 minutes.
Once cooked, remove from the heat and let sit covered for 5 minutes while preparing the mushrooms.
Preheat oven to 375 degrees.
Once the stems and gills are removed from the mushrooms drizzle the tops of the mushrooms with olive oil and place top side down on a baking sheet.
Add the feta and parsley to the quinoa and stir well. Taste and adjust seasonings as needed, then stuff the mushrooms with the mixture. Place in the hot oven and bake for 20 minutes until the mushrooms are softened. Enjoy!