Quinoa-Stuffed Portobello Mushrooms - Recipes | Pampered Chef US Site

Ingredients

• 4 large portobello mushrooms with stems (4-5-in./10-13-cm diameter), divided
• ½ cup (125 mL) uncooked quinoa
• 1 cup (250 mL) vegetable broth
• 3 tbsp (45 mL) balsamic vinegar, divided
• 1 small zucchini
• ¾ cup (175 mL) canned quartered artichoke hearts, drained
• 4 green onions with tops
• 2 plum tomatoes
• 2 oz (60 g) Asiago cheese
• 2 tbsp (30 mL) chopped fresh basil leaves
• 1 garlic clove, pressed
• ¼ tsp (1 mL) coarsely ground black pepper
• 4 cups (1 L) mixed greens salad blend