Quinoa stuffed portobellos | Heart and Stroke Foundation

Ingredients

• 8 portobello mushroom caps
• 1 tbsp (15 mL) canola oil
• 2 cloves garlic, minced
• 1 tsp (5 mL) Italian herb seasoning
• 1/3 cup (75 mL) quinoa
• 3/4 cup (175 mL) sodium reduced vegetable broth
• 1/2 cup (125 mL) frozen soy beans (edamame)
• 1 vine ripened tomato, chopped
• 2 tbsp (25 mL) chopped fresh parsley
• 1/4 cup (50 mL) hummus