Lentil and Quinoa Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushroom caps
• 1 cup cooked lentils
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1/2 cup diced bell pepper
• 1 cup chopped spinach
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Clean the portobello mushroom caps and use a spoon to gently scrape out the stems and gills, creating a cavity for the filling.