Summer Quinoa Stuffed Mushroom
3 tablespoons raisins
Gently clean off the mushroom caps; slice off the stems and using a teaspoon carefully scrape out the dark gills. Place the caps in the baking dish. Drizzle with 2 teaspoons of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper. Pre-bake the mushrooms for 15 minutes. Remove from the oven and set aside while you prepare the stuffing.