Summer Quinoa Stuffed Mushroom

Ingredients

4 large Portobello mushrooms

Olive oil

Balsamic vinegar

Sea salt and ground pepper, to taste

For stuffing:

1 tablespoon minced garlic

1 cup and ⅓ of cooked qu inoa

1 cup halved cherry tomatoes

1/4 tablespoon sliced chives

3 tablespoons raisins

1/4 cup sprinkle of toasted pine nuts

Sea salt and ground pepper, to taste

1 tablespoon each chopped parsley, basil or mint

Preparation

Preheat the oven to 350 degrees F. Lightly oil the bottom of a glass baking dish.

Gently clean off the mushroom caps; slice off the stems and using a teaspoon carefully scrape out the dark gills. Place the caps in the baking dish. Drizzle with 2 teaspoons of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper. Pre-bake the mushrooms for 15 minutes. Remove from the oven and set aside while you prepare the stuffing.

In a skillet, heat 2 teaspoons oil and toss in the garlic. Stir for a minute.

Add in the cooked quinoa, tomatoes, chives, raisins, and pine nuts. Season to taste with sea salt and ground pepper. Stir to combine.

Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat and stir in the fresh chopped herbs.

Stuff each mushroom cap with ¼ of the quinoa mixture. Cover the baking dish with foil and bake in the oven for 20 minutes.