Oh yes, life is good.
All of these ingredients are very much in season right now. Buy local!
Quinoa & sweet potato stuffed shrooms
2 large or 3 medium sized portabella mushrooms
1 sweet potato
1/4 cup uncooked quinoa
1 1/2 cups fresh spinach
1 1/2 teaspoon olive oil and extra for drizzling
Salt & pepper
-Set the oven to 450F
-Chop the sweet potato into cubes just under 1/4 inch
-On a baking sheet, coat the potato in the olive oil and sprinkle with salt and pepper
-In a small bowl, drizzle olive oil on the spinach
-Roast the potato for 25-30 minutes
-Just before the potato is done, throw the spinach on top and bake for another 3 minutes
-Cook the quinoa as you would rice... bring 3/4 cup water to a boil, add in the quinoa, and let simmer for about 15 minutes or until soft
-In a medium sized bowl, mix the potato mixture with the quinoa
-Bring the oven down to 400F
-Coat the mushroom caps with olive oil on top and bottom, place them on a baking sheet, and load them up with the mixture
-Drizzle olive oil on top and bake for about 15 minutes
My roommate loved them and thought adding a little bit of chunky salsa on top made them even better! Give it a try!
Serves 2, possibly 3
Adapted from http://www.greatist.com/