Stuffed Portobello Mushrooms with Quinoa and Pesto

Ingredients

• 4 large portobello mushrooms
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup pesto sauce
• 1/4 cup grated parmesan
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. Cook quinoa in vegetable broth according to package instructions.
4. Mix cooked quinoa with pesto sauce and parmesan. Season with salt and pepper.
5. Fill each mushroom cap with the quinoa mixture.
6. Bake for 20-25 minutes until mushrooms are tender.
7. Garnish with fresh basil leaves before serving.