Stuffed Portobello Mushrooms

Ingredients

• 4 large Portobello mushroom caps

• 1 cup cooked quinoa

• 1 small zucchini, diced

• 1 small bell pepper, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 2 tsp Paramour “Around Town”

• ½ cup shredded mozzarella or vegan cheese

• Salt & pepper to taste

• Fresh parsley, chopped (optional)

Instructions

1. Preheat oven to 375°F. Remove mushroom stems and clean caps.

2. Heat olive oil in pan, sauté zucchini, bell pepper, and garlic until softened (~5 min).

3. Stir in cooked quinoa and Paramour seasoning. Season with salt & pepper.

4. Stuff mushroom caps with mixture, top with cheese.

5. Bake 15–20 minutes until mushrooms are tender and cheese melts.

6. Garnish with parsley.

Tips

• Swap quinoa for brown rice or couscous.

• Serve with side salad or roasted veggies.