The super grain quinoa offers a double punch of nutrition by being both high in fiber and in protein.  Quinoa is a tiny grain that cooks up like rice and has a mild, nutty flavour which pairs perfectly with the earthy flavours of portobello mushrooms.

INGREDIENTS
6 large portobello mushrooms, cleaned
1 egg
2 Tbsp milk or water
1 cup panko crumbs
2 tTsp grated Parmesan cheese
1 cup quinoa
1 cup water
2 Tbsp olive oil
1 Tbsp lemon juice
½ tsp crushed garlic
Salt and pepper
6 rehydrated sun-dried tomatoes, diced
¼ cup fresh chopped basil
2 oz crumbled goat cheese
INSTRUCTIONS
1. Preheat oven to 425 F. Mix the egg and milk. Combine panko and Parmesan. Dip the Portobellos into the egg wash and then the panko crumbs. Place on a baking sheet lined with foil and bake for 15 minutes or just until tender. Drain off excess liquid.
2. Bring the quinoa and water to a boil, cover and simmer for 15 minutes. Let sit for 10 minutes and place in a bowl.
3. Add remaining ingredients and mix. Fill mushroom cups with quinoa stuffing and serve.



NOTES
Serves 6


Nutritional Information per Serving
Calories 270
Fat 9g
Saturated Fat 3g
Cholesterol 40mg
Sodium 290mg
Carbohydrate 36g
Fibre 4g
Protein 12g