Stuffed Portobello's with Quinoa and Roasted Vegetables

Ingredients

• 4 large portobello mushrooms
• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
•  Salt and pepper to taste
• 4 tablespoons grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Remove the stems and scoop out the gills from the portobello mushrooms. Place them on a baking sheet with the open side up.
3. 3 Rinse the quinoa under cold water. Then cook it in the vegetable broth according to the package instructions.
4. 4 While the quinoa is cooking, sauté the vegetables. Heat the olive oil in a large pan, add the bell pepper, zucchini, onion, and garlic. Season with oregano, basil, salt, and pepper. Cook until the vegetables are tender.
5. 5 Once the quinoa is done, add it to the pan with the vegetables and stir well.
6. 6 Fill the portobello mushrooms with the quinoa-vegetable mixture. Sprinkle each mushroom with a tablespoon of Parmesan cheese.
7. 7 Bake the stuffed mushrooms in the oven for 15-20 minutes, until the cheese is melted and golden brown.
8. 8 Serve hot. Enjoy!