Direction

1. Preheat your oven to 375°F (190°C).

2. Start by preparing the mushrooms. Remove the stems and gently scrape out the gills using a spoon. Place the mushrooms on a baking sheet lined with parchment paper.

3. In a pan, heat the olive oil over medium heat. Add the diced onion and red bell pepper and sauté for 2-3 minutes until they start to soften.

4. Add the minced garlic and chopped spinach to the pan and continue cooking for another 2-3 minutes until the spinach wilts.

5. In a mixing bowl, combine the cooked quinoa, sautéed vegetables, and grated Parmesan cheese. Season with Italian seasoning, salt, and pepper and mix well.

6. Stuff the quinoa and vegetable mixture into the mushroom caps, pressing down gently to fill them completely.

7. In a small bowl, mix together the breadcrumbs and a drizzle of olive oil. Sprinkle this mixture over the stuffed mushrooms.

8. Cover the baking sheet with foil and bake the mushrooms for 15 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the mushrooms are tender and the filling is hot and bubbly.

9. Once done, remove from the oven and let the mushrooms cool for a few minutes before serving. Enjoy your delicious and healthy Stuffed Mushroom Casserole!