Stuffed Portabella Mushrooms with Quinoa and Feta

This was my first attempt at stuffed portabellas and they came out great.  Even my non-veggie husband liked them - a lot!  They're good as a main course served with a tossed green salad. 4  portabella mushroom(s), washed and stems removed    1/2 cup uncooked quinoa 1/2 onion, chopped 1/2 cup crumbled feta cheese 1 Tbsp lemon zest 1 small zucchini, chopped 1/2 cup shredded carrots 1 Tbsp garlic paste (or minced garlic) 1/2 Tbsp olive oil 1/4 cup sun-dried tomatoes, julienned Heat oven to 350 degrees. I use my pizza stone, but you can use a cookie tray. Spray washed and stemmed portabellas with cooking spray,  and add salt pepper and garlic powder to the gill side. Bake in the oven for about 20 minutes until you prepare the filling. In a non-stick wok or pan with a lid,  add the oil, garlic and onion, chopped zucchini, sun-dried tomatoes and carrots and stir fry until veggies are tender. Add 1/2 cup quinoa and 1 1/2 cups water. Cover with a lid and simmer. If you need more water, add a bit. til quinoa is tender about 30 minutes.   Remove portabellas from oven and cool on counter while quinoa cools a bit. Stir feta cheese into the quinoa mixture, add salt and pepper to taste. Add lemon zest. Using a 1/3 cup measuring cup, scoop filling and mound on portabellas equally between the four mushrooms. Pop back in the oven and heat until hot about 15 minutes at 350 degrees. 5 Weight Watchers points plus each ****************************************************** I'm throwing this pizza stone on here for your consideration.  I love mine and use it for way more than pizza, including cookies, boregs, portabella mushrooms, baked kale.  You can see mine in the photo of the portabellas.  It gets a nice dark patina to it as it gets used (mine is unglazed) and I've had it for a few years now.  Things done stick to it, and it's easy to clean.  Do you have a pizza stone?

Pasta with Sprouted Lentils, Mushrooms and Sun-Dried Tomatoes

Ingredients:

1/2 pound crimini mushrooms, sliced
1/2 cup sun-dried tomatoes (moist pack, not in oil)
2 cups sprouted lentils
4 cups fresh spinach leaves
1 medium onion, sliced
4 large cloves garlic, chopped fine
Salt & Pepper
8 oz. pasta
1  1/2  Tbsp olive oil
Parmesan cheese (optional)
red pepper flakes (optional)

This recipe just "happened" because it's what I happened to have in the fridge at the time.  The result was very yummy and light, and a great way to use your sprouted lentils.

Bring a large pot of water to boil.  Add a tsp of salt.  Add the pasta, and cook until tender.  Drain.

Add the spinach and lentils last to keep
lentils crunchy.

Heat your wok.  Add olive oil til heated, then add onion and garlic.  Cook til fragrant.  Add mushrooms and sun-dried tomatoes.  Stir cooking until soft.  Add spinach leaves next and stir til wilted.  Lastly, add your sprouted lentils.  You don't want to cook them too long because they have a nice crispy crunch that you'd like to keep.  Stir, turn off heat.

Add the drained pasta to the vegetable mixture.  Stir together.  Serve in bowls with parmesan cheese and red pepper flakes, if desired.  Makes 4 servings (about 1 1/2 cups each)

It's best to get everything prepped ahead of time.

I use my walk for all kinds of cooking.  It's my favorite pan in the kitchen.  Here are a couple nonstick woks in case you're looking.