Balsamic-Glazed Stuffed Portobello Mushrooms with Quinoa and Roasted Zucchini

Preheat oven to 400°F (200°C).

Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.

While quinoa cooks, clean the 4 portobello mushroom caps with a damp paper towel. Remove stems and gently scrape out gills with a spoon. Brush both sides with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Place gill-side up on a baking sheet.

Cut 2 medium zucchini into 1/2-inch half-moons. Dice 1 medium red bell pepper and 1 small yellow onion. Mince 3 garlic cloves. Chop 1/4 cup sun-dried tomatoes.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Add diced bell pepper to the skillet and cook for 2 minutes. Add 2 cups baby spinach and cook until wilted, about 1 minute. Remove from heat.

In a large bowl, combine the cooked quinoa, vegetable mixture, chopped sun-dried tomatoes, 2 tbsp pine nuts, 2 tsp fresh thyme leaves, 1/4 cup grated parmesan cheese, and 1/4 tsp salt. Mix well.

Spoon the quinoa mixture into the mushroom caps, mounding slightly. Crumble 3 oz of the goat cheese on top of the stuffed mushrooms, reserving 1 oz for the zucchini.

On another baking sheet, toss zucchini with 1 tbsp olive oil, 1 tsp chopped fresh rosemary, 1/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.

Place both baking sheets in the oven. Bake stuffed mushrooms for 20-25 minutes until mushrooms are tender and filling is hot. Bake zucchini for 15-20 minutes, stirring halfway through, until tender and lightly browned.

While everything bakes, prepare the balsamic glaze. In a small saucepan, combine 1/3 cup balsamic vinegar and 2 tbsp honey. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 10 minutes. Remove from heat.

Toast the remaining 1 tbsp pine nuts in a dry skillet over medium heat until golden, about 2-3 minutes, watching carefully to prevent burning.

To serve, place 2 stuffed mushroom caps on each plate. Arrange roasted zucchini alongside. Drizzle mushrooms with balsamic glaze. Sprinkle zucchini with the remaining 1 oz crumbled goat cheese and toasted pine nuts.