Oh how happy my refrigerator is! After many long, lonely nights, its contents were finally replenished after a trip to Trader Joe’s. I was a good girl and went to the gym this morning and I wanted to keep the healthy streak going, so I made a nice meal out of stuffed mushrooms. Usually, my stuffed mushrooms include crab or sausage with bread crumbs and other unhealthy (albeit good) ingredients like cream cheese. Tonight, I took a different route:
I roasted portobello mushroom caps with a little olive oil for about 12 minutes, just long enough for them to get nice and juicy. When they came out of the oven, I topped them with quinoa that I mixed with almonds, dried cherries, and feta. Even without the cream cheese and sausage, these stuffed mushrooms did the trick. You know what else did the trick? Only having 1 pot to clean.