Quinoa Stuffed Portobello Mushrooms with Spinach - 1976

To prep: In a medium bowl, stir together 3 cups cooked quinoa, 3 chopped scallions, ¼ cup chopped parsley, 3 Tbsp sliced almonds, 2 Tbsp golden raisins, and 2 Tbsp safflower oil; season with salt and pepper. Remove the stems from 4 sm Portobello mushrooms and scrape out the black gills inside. Fill each mushroom cap with the quinoa mixture and top each with 2 tsp crumbled goat cheese. Place each mushroom in an oven-safe freezer container along with ¾ cup sautéed spinach. Cover and freeze for up to 3 months. To heat and serve: Preheat oven to 350°F. Remove lid from oven-safe freezer container and cover with aluminum foil. Bake until the mushroom is tender and heated through, about 30 minutes. Remove foil and continue to bake until the cheese is lightly browned, about 10 minutes.

NUTRITION (per serving) 297 cal, 10 g pro, 39 g carb, 6 g fiber, 6 g sugars, 12.5 g fat, 1.5 g sat fat, 180 mg sodium Source and photo: Prevention

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