Parmesan Quinoa Stuffed Portobello Mushrooms Recipe

Ingredients

• For the Mushrooms:
• 6 large portobello mushrooms (cleaned, stemmed, and wiped dry)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• For the Quinoa Filling:
• 1 cup quinoa (rinsed)
• 2 cups water
• 1 tablespoon extra-virgin olive oil
• 1 large clove garlic (peeled, smashed, and finely chopped)
• 1/4 cup grated Parmesan cheese (or Pecorino Romano cheese)
• 1/3 cup shredded mozzarella cheese
• 2 ounces baby spinach (rinsed)
• 1/4 cup pecans (chopped)
• Freshly ground black pepper (to taste)
• 1 1/2 cups marinara sauce (jarred or homemade)
• Optional: additional parmesan for serving

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