I love anything individual, but when it comes to eating healthy, it becomes more difficult to dream up. Bye-bye, puff pastry. My go-to from now on is always going to be mushroom caps. They come in all shapes and sizes, and they are so easy to stuff with anything!

Portobello Caps with Quinoa
- Cooking and Prep: 1 h 05 m
- Serves: 4
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Portobello Caps
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Combine cooked quinoa with half the parsley and the balsamic vinegar, soy sauce, salt, and honey.
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Stuff the mushroom caps with the quinoa mixture, and drizzle with olive oil. Bake for one hour. When ready to serve, sprinkle the rest of the parsley on top.
Note:
When ready to serve, sprinkle the rest of the parsley on top.
Credits
Photography: Moishe Wulliger
Styling: Renee Muller
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