Ingredients
Units
Scale
- 3 tbsp olive oil, divided
- 1/2 cup white onion or yellow onion, chopped
- 8 oz quinoa, cooked (I used 90 second quinoa)
- 8 oz lentils, cooked (I used 90 second black lentils)
- 5 oz baby spinach
- 1/2 cup feta, crumbled
- 4 portobello mushrooms
- sea salt
- black pepper
Instructions
- Preheat oven to 400 degrees.
- Remove stems from portobellos.
- Place portobellos on a parchment lined sheet pan or casserole dish.
- Drizzle mushrooms with 2 tablespoons of the olive oil and season with salt and pepper, set aside.
- In a large skillet, heat remaining tablespoon of olive oil.
- Add chopped onion and cook until onion has softened, about 5 minutes.
- Add the cooked quinoa and cooked lentils, stir.
- Then add the baby spinach, cook until completely wilted.
- Remove skillet from heat and stir in the crumbled feta.
- Stuffed the middle of each mushroom with 1/2 cup of the quinoa mixture, the mushrooms will very full.
- Bake for 30 minutes.
- If you wish, garnish with tzatziki or salsa.
- Enjoy!
Notes
- I used the 90 second quinoa and 90 second lentils, and since they are already cooked and I add them to the skillet directly from the package without heating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Meatless
- Method: Baking