Garden Stuffed Portobellos

Time: 45 minutes     Serves: 5

Ingredients;                                                                                    -5 large portobello mushroom caps, skinned                        -1 small zucchini, diced                                                                -2 small tomatoes, diced                                                            -1 medium onion, chopped                                                        -1 packed c fresh spinach, chopped                                          -2 cloves garlic, minced                                                              -1 tsp oregano                                                                                -1 tsp salt                                                                                        -1/2 tsp black pepper                                                                  -pinch cayanne pepper                                                              -2-3 c cooked quinoa                                                                  -3-4 tbsp olive oil                                                                          -Optional: Panko bread crumbs

1.) Preheat oven to 350 degrees.

2.) In a medium pot, cook quinoa as directed. Once it is done cooking, set aside.

3.) In a large oven-safe dish, place skinned portobellos (you can leave the outer skin on if you would like, but you need to clean it very well) facing up like little cups. Set aside.

4.) Process, zucchini, tomatoes, onion, spinach and garlic as directed. Add all ingrediants to a medium mixing bowl.

5.) Pour olive oil and seasonings over the prepared vegetables. Mix until everything is well coated.

6.) Add quinoa to the vegetable mixture and stir until everything is combined.

7.) Spoon filling into all of the portobello caps, making sure that the mixture is evenly dispersed. 

8.) Cook for 30 minutes covered with aluminum foil (this allows the inside to cook and ensures that the top does not get too brown). There should be juice releasing from the mushrooms at this point.

9.) Uncover the dish and cook for 5 more minutes. Here you can sprinkle the tops of the mushrooms with Panko if you so wish. 

10.) Let cool and enjoy! ♡

I was that kid that was scared of mushrooms growing up. Something about them just seemed so odd to me... I don't know if it was the shape, color, or the fact that our property had poisionous ones growing all around. Not gonna lie, I was a bit hesitant to try this dish when my mom made it one night for dinner (about a year ago). I guess I was feeling pretty daring, because I took the biggest mushroom in the pan... and i ate ALL of it. Who knew that a fungus could taste this incredible, and in fact, be this good for your body! Mushrooms boost the immune system, lowers blood pressure and cholesterol, strengthens bones and teeth, helps the body absorb iron, and even reduces the risks of certain cancers. And with flavors like these, it is nearly impossible to deny this nutritent-packed dinner staple.