Spinach, Quinoa, Goat Cheese Stuffed Mushrooms
I am all about easy dinners. This one takes the cake for a quick, 20 minute, minimal labor recipe. The fun thing too - is you can stuff your mushroom however you'd like! Maybe a mexican-style with corn, beans, rice, avocado. Or a creamy spinach and cheese like mine. The best part is, most grocery stores sell these mushrooms in the produce aisle. Quinoa and frozen spinach can be easy to have on hand - and goat cheese just ties the dish together.
However you make them, here's a simple way I did. Broiling in the oven quickens the process and gives some crispiness.
4 large Portabella mushrooms
1 cup tri-colored quinoa
1 cup frozen spinach
1-2 tbsp olive oil or coconut oil
1 clove garlic, minced
2 oz Goat Cheese (or however much you want!)
Broil mushrooms on a tinfoil wrapped baking sheet sprayed with olive oil/coconut oil for 5 minutes. Cook quinoa in separate pot. Saute frozen spinach in a skillet with garlic and olive oil. Combine quinoa and spinach and put into the portabello mushrooms. Broil for an additional 5-10 minutes and add cheese on after! Let cool and cheese melt.