Quinoa stuffed Portobello Mushroom
1 cup quinoa
2 cups chicken stock
place in a medium sauce pot, cook over low heat till done. (about 20 minutes)
2 large portobello mushrooms
Preheat oven to 350 degrees. 2 large portobello mushroom. Remove inside rib with a spoon, wipe clean with a damp paper towel. Season inside with salt and pepper. bake until mushroom is tender.
8-10 baby carrots, sliced thinly and chopped
1/3 c scallions, sliced at and angle, thinly
2 T feta cheese
Mix these 3 items into the hot quinoa and mix. Stuff portobello or slice portobello and serve on top of quinoa mixture. (I garnished mine with a little spicy tomato sauce in the bottom of the whole portobello or underneath the quinoa with the sliced portobello)
Serves 2 as a meal or 4 as a side dish if mushrooms are sliced
calories per each side dish (4 servings)
cals- 190
fat- 3 g
carbs- 32
protein- 10 g
Approved by Sean Marszalek, CEO SDC Nutrition, Inc
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