Baked Stuffed Portobello Mushrooms

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup baby spinach
• 1/2 cup cooked quinoa (or breadcrumbs for non-Paleo)
• 1/4 cup grated Parmesan cheese (optional, omit for Paleo)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove stems from portobello mushrooms and gently scrape out the gills using a spoon.
3. Place mushrooms on the prepared baking sheet, gill side up.
4. In a skillet, heat olive oil over medium heat.
5. Add minced garlic and diced onion to the skillet. Cook for 2-3 minutes until onion is translucent.
6. Stir in diced bell pepper and diced zucchini. Cook for another 3-4 minutes until vegetables are tender.
7. Add baby spinach to the skillet and cook until wilted.
8. Remove skillet from heat and stir in cooked quinoa (or breadcrumbs) and grated Parmesan cheese (if using).
9. Season filling with salt and pepper to taste.
10. Spoon filling into each portobello mushroom cap, pressing gently to pack the filling.
11. Bake stuffed portobello mushrooms in the preheated oven for 20-25 minutes until mushrooms are tender.
12. Garnish with chopped fresh parsley before serving.