Ingredients
cooking oil to saute1 tablespoon
garlic2 cloves
garlic powder0.5 teaspoon
ground pepper0.5 teaspoon
olive oil to drizzle1 tablespoon
onion0.5 cup
orange bell pepper0.6666667 cup
peas0.6666667 cup
portabella mushrooms6 medium
quinoa1 cup
sea salt1 teaspoon
tomato0.6666667 cup
water1.5 cups
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat oven to 375F.In medium sauce pan, add quinoa and water to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer.
Cook 15 minutes.Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat.
Add a dash of salt and pepper.
Cook for about 5-7 minutes, stirring.Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt.
Mix thoroughly and let it finish cooking with the lid on.Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray.Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.
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