Ingredients
Serves: 4
4 large portobello mushroom caps, stems and gills removed
1 tablespoon extra virgin olive oil + more for brushing
2 cloves garlic, minced
1 bunch of kale, de-stemmed and chopped (or 10 ounce bag baby spinach)
1.5 cups cooked quinoa
1 egg, beaten
1 cup shredded cheddar cheese + 1/4 cup for topping
1/4 cup dried cranberries
sea salt and pepper to taste
Preparation
