Sunday, yummy.

I have had a grudge against mushrooms for quite some time and as a vegetarian, this made no sense. 

So this weekend I decided to cast aside my negative feelings toward fungi and cook up something delicious in the kitchen. 

Success.

What you need

Portabella caps
1 serving quinoa
2 garlic cloves
1 yellow onion
Broccoli (sliced)
Yellow squash (finely diced)
Red pepper (finely diced)
Olive oil
Salt and pepper
Balsamic salad dressing 

** Please note: You can add literally any vegetables you want to this. Spinach would be really good too but mine was slimy :(

What you need to do

Preheat the oven to 400 degrees

Cook quinoa according to instructions -- should be 1 part quinoa, 2 parts water

Take the mushroom caps and remove some of the gills gently cleaning the mushroom top as you go. Sprinkle with a little olive oil and pop it in the oven for 10 minutes

I put the squash, red pepper, garlic and onion in my food processor together, diced them up and put them in a sautee pan over medium heat with olive oil for 7 minutes, stirring continuously. 

Add the broccoli and cook for another few minutes

Remove from heat, add the quinoa, mix together and stuff into the peppers, sprinkling with salt and pepper. You can add a slice of cheese on the top if you want! I didn't and it was still delicious.

Put stuffed portabella in the oven for another 10 minutes. Remove and drizzle balsamic dressing all over that bad boy. YUMMY!