Savory Ground Beef and Spinach Stuffed Portobello Mushrooms with Garlic Herb Quinoa

Preheat your oven to 375°F. Clean the portobello mushrooms with a damp cloth and remove the stems. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Stir in 2 cups of fresh spinach and cook until wilted, about 2 minutes. Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper to taste.

In a separate pot, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of vegetable broth.

Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Fluff the quinoa with a fork and stir in 2 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice.

Stuff each portobello mushroom cap with the ground beef and spinach mixture, pressing down gently to pack it in.

Place the stuffed mushrooms on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake in the preheated oven for 20 minutes until the mushrooms are tender.

Serve the stuffed mushrooms over a bed of garlic herb quinoa and garnish with additional parsley if desired.