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Day 4 Dinner Recipe

Stuffed Portabella Mushrooms

3 cups Soupe au Pistou
1 cups quinoa
4 portabella mushrooms

Rinse the quinoa and combine with the soup in a medium saucepan. Cook for 30 – 40 minutes, until the moisture in the soup has been absorbed. Remove from heat and allow to cool. Wash the portabellas and remove the stems. Place in a baking dish and fill generously with the soup and quinoa mixture. Bake for 30 minutes.