Stuffed Portobello Mushrooms

Method

1. Heat the oven to 400°F (200°C). Remove the stems from the mushrooms and chop the stems.

2. Brush the caps with oil, season and place gill-side up on a tray.

3. Sauté the chopped stems and garlic in oil for 3 minutes. Add spinach until wilted.

4. Mix with the sun-dried tomatoes, quinoa, oregano and half the mozzarella.

5. Fill the caps and top with remaining mozzarella and Parmesan.

6. Bake 20 minutes until tender and golden.

• cheesy
• baked
• easy

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