Instructions

• Preheat oven to 375 degrees F.
• In a medium pot combine 1/3 cup quinoa (dry, pre-rinsed) and 2/3 cup water. Cover, bring to a boil, then reduce heat to low and simmer until the quinoa has absorbed most of the water, about 12–15 minutes. Turn off the heat, leave the pot covered for 5 minutes, then uncover and fluff the quinoa with a fork.
• While the quinoa cooks, place the 4 portobello mushrooms gill (open side) up on a cookie sheet. Brush the mushrooms with 1 tablespoon olive oil, drizzle evenly with 2 tablespoons balsamic vinegar, and season with kosher or sea salt to taste.
• Bake the mushrooms in the preheated oven for 10 minutes. Remove from the oven and drain any excess liquid from the mushroom caps and the cookie sheet.
• In a medium mixing bowl combine the cooked quinoa, 1/2 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, kosher or sea salt to taste, 1 cup diced vine-ripe tomatoes, 1/2 cup whole-grain bread crumbs, 1/4 cup freshly chopped basil, and 1/2 cup fat-free feta cheese. Stir until evenly mixed.
• Evenly divide the quinoa mixture among the 4 mushrooms (about 1/2 cup mixture per mushroom), mounding it in the caps.
• Return the filled mushrooms to the oven and bake 12 minutes, or until the mushrooms are tender and the cheese is melted.
• Remove from the oven and serve immediately, or allow to cool slightly before serving.