Spinach & Feta Stuffed Portobello Mushrooms with Quinoa

Preheat oven to 375°F (190°C).

Rinse 1/2 cup quinoa under cold water. In a small saucepan, combine quinoa with 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Set aside.

Clean the 4 portobello mushrooms by gently removing stems and scraping out the gills with a spoon. Reserve the stems and chop them finely.

Brush mushroom caps with 1 tablespoon olive oil and place them gill-side up on a baking sheet. Season with a pinch of salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 diced red onion, sauté for 3-4 minutes until softened.

Add the chopped mushroom stems and cook for another 2 minutes.

Add 4 cups baby spinach in batches, stirring until wilted, about 2-3 minutes.

Stir in 1/4 cup chopped sun-dried tomatoes, 1 tablespoon fresh thyme leaves, and 2 tablespoons pine nuts. Cook for 1 minute more.

Remove from heat and fold in the cooked quinoa, 1/3 cup crumbled feta cheese, the zest of 1 lemon, 1 tablespoon of lemon juice, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Divide the filling evenly among the mushroom caps, mounding it slightly.

Drizzle with remaining 1 tablespoon olive oil and bake for 20 minutes until mushrooms are tender and filling is heated through.

Let rest for 5 minutes before serving. Garnish with additional fresh thyme if desired.