|Stuffed Portobello Mushrooms
2 large portobello mushrooms
1/2 small onion, diced
1 clove garlic, minced
2 TBS butter
1/4 cup sun dried tomatoes, chopped
2 crimini mushrooms, diced
8 oz baby spinach leaves, roughly chopped or torn
75g goat feta
1/3 cup Parmesan cheese, shredded
Sauté 1 TBS of butter with onion and garlic in sauté pan on medium heat until onions begin to turn translucent.
Remove stems from portobellos and chop. Add tomatoes and diced mushrooms (including stems) to onions and sauté for 5 minutes.
Add second TBS of butter to pan and add in spinach leaves. Sauté until completely cooked, remove from heat and stir in Parmesan cheese. Set aside.
Place portobello caps on baking tray and pile spinach mix into them equally. Top with crumbled goat feta and bake in a 375°F oven for 20-25 minutes.
Serve on a bed of Quinoa and tomato sauce.