Stuffed Portobellos

1. 1

   Preheat oven to 450 degrees F. In 2-quart saucepan, combine quinoa and 3/4 cup water.

2. 2

   Heat to boiling on high; reduce heat to medium-low.

3. 3

   Cover and cook 15 minutes or until liquid is absorbed.

4. 4

   Meanwhile, trim and halve sprouts.

5. 5

   In an 18-inch by 12-inch jelly-roll pan, toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat.

6. 6

   Roast 10 minutes.

7. 7

   While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 teaspoon salt.

8. 8

   Finely chop thyme and add to medium bowl along with corn, feta, cumin, and cooked quinoa.

9. 9

   When sprouts have roasted 10 minutes, push to one side of pan and arrange mushrooms, gill side up, on other side.

10. 10

    Divide quinoa mixture among mushrooms; roast 10 minutes or until mushrooms are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.