Quinoa Stuffed Portobello Mushrooms

I always knew mushrooms were good for me, but it wasn't until I read Super Immunity by Dr. Joel Fuhrman, that I resolved to start eating more mushrooms!  Mushrooms play a vital role in keeping the immune system strong.  They contain immune-supporting compounds that help the body react quickly and effectively when exposed to disease-causing pathogens such as viruses and bacteria.  Some other compounds found in mushrooms have anti-inflammatory properties which help combat autoimmune diseases.  

White, cremini, portobello, oyster, maitake and reishi mushrooms have all been shown to fight cancer by preventing DNA damage and slowing cancer growth.  Mushrooms’ immune strengthening effects are further enhanced when they are consumed together with onions and green vegetables.

So here is a quick, easy and delicious mushroom dish.  The stuffing is actually a salad I made several times this summer.

Mushrooms
4 Portobello caps
Extra virgin olive oil
Balsamic vinegar
Sea salt

Stuffing
1 cup cooked quinoa
½ cup tomatoes, chopped
¼ feta cheese
1 garlic clove, minced
1-2 Tbsp. tomato sauce
Juice of ½ lemon 
Handful fresh basil, chopped
Handful fresh parsley, chopped
Sea salt and pepper, to taste

Preheat oven to 375 F.
Place mushroom caps open side up in a shallow baking dish.  Brush with olive oil, drizzle with balsamic vinegar and season with sea salt to taste.  Bake for 10 minutes.
Meanwhile, in a medium bowl, combine all ingredients for the stuffing.  
Remove mushroom caps from oven and fill with stuffing.  Bake an additional 15 minutes or until mushrooms are tender and cheese is melted.  Allow to cool before serving