Grilled Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked quinoa
• 1 cup cooked spinach, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Heat your outdoor grill to medium-high.
2. In a big bowl, add the parsley, feta cheese, onion, bell pepper, spinach, quinoa, black pepper, salt and garlic powder. Stir it all together until the bits are nicely mixed and no one ingredient is hiding in a corner.
3. Brush olive oil over both sides of each portobello, then set them on the hot grill. Cook for 5 minutes on each side, until the mushrooms are tender and have a little char.
4. Take the mushrooms off the grill and spoon the quinoa mixture into each one. Return them to the grill and cook for another 5 minutes, just until the filling is warmed through. Serve warm.