Instructions

• Preheat oven to 375°F (190°C).
• Cook the quinoa: combine 1/3 cup pre-rinsed dry quinoa and 2/3 cup water in a medium pot. Cover, bring to a boil, then reduce heat to a low simmer and cook until the water is mostly absorbed, about 12–15 minutes. Turn off the heat and let the quinoa sit, covered, for 5 minutes. Uncover and fluff with a fork.
• While the quinoa cooks, prepare the mushrooms: remove and discard mushroom stems if present and wipe the caps clean with a damp cloth or paper towel. Place the 4 portobello caps gill-side up on a rimmed baking sheet.
• Brush the mushroom caps with 1 tablespoon olive oil and evenly drizzle with 2 tablespoons balsamic vinegar. Season the caps with kosher or sea salt to taste.
• Bake the prepared mushrooms in the preheated oven for 10 minutes. After 10 minutes, remove the baking sheet and carefully drain any excess liquid from the mushroom caps.
• Make the filling: in a medium mixing bowl combine the cooked quinoa, 1/2 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, kosher or sea salt to taste, 1 cup diced vine‑ripe tomatoes, 1/2 cup whole‑grain bread crumbs, 1/4 cup freshly chopped basil, and 1/2 cup fat‑free feta. Mix until evenly combined.
• Divide the quinoa mixture evenly among the 4 mushroom caps (about 1/2 cup filling per mushroom).
• Return the stuffed mushrooms to the oven and bake for 12 minutes, or until the mushrooms are tender and the feta is warmed/melted to your liking.
• Remove from the oven and serve immediately, or allow to cool slightly before serving.