Adobo Stuffed Portabellas
4 large portabella mushrooms
1 teaspoon extra virgin olive oil for brushing
1/2 cup quinoa
4 tablespoons low sodium vegetable broth powder
1 cup water
1/2 cup grated Parmesan cheese, divided
1 teaspoon finely ground black pepper
2 teaspoons Adobo Seasoning
1 medium red bell pepper
1 medium yellow bell pepper
1 small white onion
1 medium tomato
2 cups fresh spinach
1 teaspoon extra virgin olive oil
Preheat the oven to 350 degrees, and spray a baking sheet with non-stick cooking spray.
Carefully wash the mushrooms, remove the stems, and use a spoon to scrape out the gills on the underside. Brush each mushroom with olive oil. Bake mushrooms with the cap side up for 10 minutes.
Soak the quinoa for 10 minutes in water to cover, then rinse and drain in a fine mesh strainer.
In saucepan, dissolve vegetable broth powder in the 1 cup of water. Bring to a boil. Add quinoa, then once at a boil again reduce temperature to medium. Cook for 10 to 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat, and fluff while adding ¼ cup Parmesan cheese, the black pepper, and 1 teaspoon of the Adobo seasoning.
Finely dice the red bell pepper, yellow bell pepper, and onion. Dice the tomato. Remove the stems from the spinach and roughly chop.
In a large skillet, heat olive oil over medium heat. Add the peppers and onion and cook until slightly tender and onions are translucent, about 5 minutes. Then add the spinach and tomatoes, cooking until the spinach starts to wilt.
In a large bowl, combine vegetable mixture, quinoa, and 1 teaspoon of Adobo seasoning. Stir well. Divide mixture evenly among the four mushroom caps.
Sprinkle each cap with 1 tablespoon of Parmesan cheese. Bake filled portabellas for 10 to 15 minutes, until the cheese is golden.
Add ¼ teaspoon of cayenne powder
to the quinoa after cooking to add a little kick to your stuffed mushrooms.
As prepared, each serving contains 220 calories, 7g total fat, 10mg cholesterol, 490mg sodium, 31g total carbohydrate and 11g protein.