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Quinoa Stuffed Portabella Mushroom Caps

Ingredients

  • 6 oz Portabella caps I have seen packs of 2 or 3, I get a pack of 2 since there are only 2 of us
  • 1 can Fire Roasted Diced Tomatoes with garlic, although I love the pepper kind too!
  • 2 slices of Lite Jarlsberg Cheese probably any cheese would be tasty
  • 1 cup Cooked Quinoa

Instructions

  1. 1. In a medium pan over medium heat add tomatoes. Let simmer while you prepare mushrooms.
  2. 2. Remove gills and stem from inside of mushrooms (spooning it out is the easy way!). Spray cooking spray in a different pan and set over medium/high heat. Lay mushrooms on pan and cook for 3-4 minutes or until soft. Flip and cook on the other side.
  3. 3. Add quinoa to pan with tomatoes. Mix and turn heat off. Preheat broiler on HI.
  4. 4. Remove mushrooms from pan and place into baking dish (broiler safe) or on baking sheet. Divide mushroom mixture in half and spoon onto each mushroom (so each has ½ the mixture). Place slice of cheese on top. Place under broiler for 2-3 minutes, or until cheese (watch it!).

Recipe Notes

**For me, the mixture was a little too much to put ½ cup of tomato mixture on each mushroom, so I put a little less than ½ and then served the rest on the side. It was really tasty even by itself!
Serves 2, see below for nutritional information (6 points per serving for WW)