Mediterranean Lentil and Quinoa Stuffed Portobello Mushrooms

Ingredients

• 5 large portobello mushrooms
• 1 cup lentils, cooked
• 1 cup quinoa, cooked
• 1 can diced tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Clean the portobello mushrooms and remove the stems. Scoop out the gills using a spoon, leaving a hollow center.