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Parve
Easy
1 Hour, 5 Minutes
Diets 
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!
4 portobello mushroom caps
1 cup quinoa, cooked according to package directions
1/2 cup fresh parsley, divided
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons Glicks Soy Sauce
1 teaspoon salt
1 tablespoon Gefen Honey
olive oil, for drizzling
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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.
Combine cooked quinoa with half the parsley and the balsamic vinegar, soy sauce, salt, and honey.
Photography: Moishe Wulliger Styling: Renee Muller
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