4 Portobello mushroom caps
2 cups cooked Sprouted quinoa
Bone broth per quinoa package instructions
3 Tbsp grass-fed butter
Salsa, tomato sauce, or pesto for topping
Sea Salt and pepper to taste
Preheat oven to 400 degrees.
Cook quinoa in a medium saucepan per instructions on the package, replacing water with bone broth. Clean and dry portobello mushroom caps and set aside. Once quinoa is cooked, add butter and mix together. Grease a baking sheet and place mushroom caps with tops facing down. Fill each mushroom with ½ cup quinoa. Top with sauce of choice and bake for approximately 20 minutes or until mushroom is tender. Cover with foil if the top starts to darken.
Feel free to experiment with adding additional vegetables to your quinoa mix. Some ideas include chopped onions, zucchini, or peppers.
Season to preference and enjoy!