Quinoa & Tomato Stuffed Portabella Mushrooms

I was searching for a good recipe for portabella mushroom caps and found a few yummy ideas. Grilled caps, caps stuffed with tomatoes and mozzarella, caps with a balsamic glaze…all kinds of ideas! I was thinking to do the caps stuffed with tomatoes and cheese, but I realized I didn’t have all the ingredients. I had started cooking the mushrooms and thought I needed to ‘stuff’ it with something that was going to be more filling because it was going to be our entire meal…I don’t really cook many sides when at home. Immediately I thought of quinoa! I could mix it with the tomatoes and it would be filling and healthy. Perfect. Rice cooker out, quinoa in, 10 minutes later it was ready to go. I also decided to add a slice of melted Lite Jarlsburg cheese to the top, which made it feel decadent and creamy. I didn’t follow any specific recipe for this dish, so I am claiming it as my own. It was really tasty, not too filling (I wasn’t too full, but I wasn’t hungry either), and really healthy. With only 231 calories, 4 grams of fat, and 14 grams of protein, this was a total win! I will definitely be making these again!