Cheesy Quinoa & Sundried Tomato Stuffed Portobello Mushrooms with Baby Spinach

Cook Quinoa:

Preheat oven to 200°C. Rinse quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cups water, and pinch salt in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.

Roast Mushrooms:

Wipe outside of mushrooms caps with a damp paper towel. Scoop out gills from inside with a spoon and discard. Place mushrooms cap side up on a foil lined baking tray and drizzle over olive oil. Season with salt and pepper and roast until browned and almost tender, about 5-7 minutes.

Make Stuffing:

Meanwhile, finely chop sun-dried tomatoes. Add chopped sun-dried tomatoes, cooked quinoa and pesto to a large bowl and stir to combine.

Stuff Mushrooms:

Flip over mushroom caps on baking tray and fill with quinoa stuffing. Top with cheese and roast until cheese is melted and bubbling, about 15-20 minutes or until mushrooms are tender.

Make Salad:

Meanwhile, rinse baby spinach and pat dry with paper towel. Add baby spinach to bowl and toss to coat.

You Plate It:

Divide salad evenly between plates. Top with stuffed mushrooms, allowing the spinach to wilt slightly. Serve immediately. Enjoy!