Ingredients:
- 1/4 cup quinoa
- 1/2 stock (recipe called for vegetable stock, but we had some chicken bouillon left over)
- 1 tsp rosemary
- 4 portobello mushrooms
- 1 tbsp olive oil
- 1 cup red kidney beans, washed and drained (from can)
- 1 clove garlic, minced
- juice from one lemon
- 1 cup spinach
- 2 ounces regular goat cheese
Steps:
1. Preheat oven to 375 F. Remove stems from mushrooms, place stem side down on a pan, brush with olive oil, and heat for 5 minutes. Once removed from oven, flip over.
2. Heat 1/2 cup water. When it starts boiling, add quinoa, bouillon, and rosemary. Reduce to a simmer, cover, and let it cook for 10 minutes. After 10 minutes, remove from heat and let sit, still covered for another 5-10 minutes or until water is absorbed.
3. While the quinoa is cooking, wash and cut the spinach into strips.
4. Drain wash and mash the beans.
5. Add garlic and lemon juice to the beans and mix well.
6. In a medium bowl, add spinach, bean mixture, goat cheese, and quinoa.
7. Divide mixture evenly into the four portobello mushrooms.
8. Bake for 15-20 minutes until filling is lightly brown. Serve.
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