Description

Flavorful portobello mushroom caps stuffed with colorful veggie quinoa.

Ingredients

Scale

For mushrooms

6 portobello mushrooms, stems removed and wiped clean

2 1/2 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 teaspoon Tastefully Simple Seasoned Salt

For Quinoa

1 tablespoon olive oil

1/3 cup white onion, chopped

3/4 cup sweet potato, chopped in small pieces

1/2 cup yellow corn kernels

1/2 cup yellow or green bell pepper, chopped

1/2 cup zucchini, chopped

1 Roma tomato, chopped

1 teaspoon Tastefully Simple Onion Onion Seasoning

2 cups cooked quinoa

3/4 cup parmesan cheese, shredded

balsamic vinegar for drizzling

flat leaf parsley, chopped, for garnish

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Instructions

Preheat oven to 400° F.

Whisk together 1 1/2 tablespoons oil and vinegar in a small bowl. Brush olive and oil mixture evenly over mushrooms.

Heat remaining oil in a large sauté pan over medium heat. Sear mushrooms round side down, sear for 1 minute. Flip, sear flat side for 1 minute. Season flat side of mushrooms with Tastefully Simple Seasoned Salt. Remove from heat and set aside.

For quinoa

Heat oil in a large pan over medium heat. Add onion and stir, cook until translucent. Add sweet potato and cook for 5 minutes, stirring frequently. Add remaining vegetables and cook for 3 minutes more. Season with Tastefully Simple Onion, Onion seasoning. Add quinoa, reduce heat to low, stir, cover and cook for 5 minutes.

Place mushroom tops on a baking sheet flat side up. Top with quinoa mixture and 1-2 tablespoons parmesan cheese. Bake for 7 minutes. Remove from oven. Drizzle with balsamic vinegar and garnish with parsley to serve.