Prep Time: 15 minutes

Ingredients : 

4 large portobello mushroom caps, removed from stems

2 tablespoons of olive oil

1/2 cup of diced onion

1/2 cup of diced bell pepper

1 cup of cooked quinoa

1/4 cup of crumbled feta cheese

1/4 cup of chopped kalamata olives

1/4 cup of chopped sun-dried tomatoes

1 teaspoon of oregano

Salt and pepper, to taste

Directions :

1. Preheat oven to 375 degrees Fahrenheit.

2. Brush the portobello mushroom caps with olive oil.

3. Place the mushrooms on a baking sheet and bake for 10 minutes.

4. Meanwhile, heat the olive oil in a skillet over medium heat.

5. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally.

6. Add the quinoa, feta cheese, olives, sun-dried tomatoes, oregano, and salt and pepper.

7. Cook for another 5 minutes, stirring occasionally.

8. Remove the mushrooms from the oven and fill each mushroom with the quinoa mixture.

9. Bake for an additional 10 minutes.

10. Serve warm.

Nutritional Facts: Calories: 211 Total Fat: 11g Saturated Fat: 3g Cholesterol: 11mg Sodium: 514mg Total Carbohydrates: 21g Dietary Fiber: 3g Sugars: 4g Protein: 7g