Vegan Stuffed Portbello Mushrooms

Ingredients

• 300 g Portobello mushrooms
• 150 g Quinoa, cooked before using
• 100 g Baby spinach, chopped
• 30 g Pine nuts, chopped
• 50 g Dried Tomatoes
• 1 tbsp Extra-virgin olive oil
• 30 ml Balsamic vinegar
• 2 clove Garlic
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 200°C.
2. Clean the mushrooms and remove the stems.
3. In a bowl, combine cooked quinoa, spinach, sun-dried tomatoes, pine nuts, olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Stuff each mushroom cap with the quinoa mixture.
5. Place on a baking sheet and bake for 20-25 minutes, until mushrooms are tender.