Stuffed Mushrooms - Brunch Folks

Prep Time: 20 mins

Cooking Time: 10 mins

Total Time: 30 mins

Preheat the oven to 375 degrees F.
Add quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, cover, reduce the heat to medium-low and simmer for 20 minutes, or until the liquid is absorbed and quinoa is cooked completely. Fluff the quinoa with a fork after cooking.
Remove portobello’s stalks (dice them and keep them aside for later use), and place them gill side down onto a baking sheet. Bake the mushrooms for 3-5 minutes, to soften them slightly. Once the mushrooms begin to release their juices they are ready to be removed from the oven.
While the quinoa is simmering and portobello mushrooms are baking, heat the olive oil in a large nonstick skillet. Once the oil is heated, add in the onion and pepper and saute until tender (for about 3-5 minutes). Add in the garlic and saute for a minute until just fragrant.
Add the zucchini, mushroom stems and ½ teaspoon salt and saute until just tender (for about 3-5 minutes).
Add in the corn and spinach and continue to saute until the spinach has wilted and the corn is warmed through.
Remove the vegetable mixture from the heat. Stir in the cooked quinoa, with the paprika, oregano, and remaining ½ teaspoon of salt. Stir to combine. Set aside.
Remove the mushrooms from the oven and turn them over to reveal their cavity. Generously stuff with the vegetable quinoa filling. Return to the oven and bake for an additional 5-8 minutes, or until fork-tender.