Quinoa Stuffed Portobello Mushrooms

Instructions

1. Prepare the mushrooms
   Preheat oven to 375°F (190°C). Clean mushroom caps with a damp paper towel and remove stems. Using a spoon, gently scrape out the gills to create more room for filling. Brush both sides with 1 tablespoon olive oil and place on a baking sheet, stem side up. Season with salt and pepper.
2. Cook the quinoa
   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
3. Prepare the filling
   Heat remaining tablespoon of olive oil in a large skillet over medium heat. Add onion and bell pepper, sautéing for 4-5 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in chopped spinach and cook until just wilted, about 1 minute.
4. Mix the stuffing
   In a large bowl, combine cooked quinoa, vegetable mixture, feta cheese, pine nuts, lemon juice, thyme, and smoked paprika. Season with salt and pepper to taste, mixing well to incorporate all ingredients.
5. Fill and bake
   Divide the quinoa mixture evenly among the prepared mushroom caps, gently pressing the filling down. Sprinkle additional feta on top. Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
6. Serve
   Remove from oven and let cool slightly before serving. Garnish with additional fresh thyme leaves if desired. Serve warm as a main course with a side salad or as a substantial appetizer.