Stuffed mushroom caps with quinoa, almonds and dried fruit

Here is another great recipe for stuffed mushrooms.

Serves 2.

Ingredients
2 portobello caps
1/2 cup quinoa - cooked
1 stalk green onion - thinly chopped
1/4 of a tomato - seeded and chopped into small cubes
2 tbsp dried fruit (dried apricots, cranberries, raisins etc.)
about 6 almonds - quartered
olive oil cooking spray (without hydrogenated oils)
1/2 tbs olive oil
parsley
oregano
dill
Italian seasoning (optional, especially if you have oregano)
paprika
sea salt
pepper

Directions
- Preheat oven to 350 degrees.
- Clean the mushroom caps.

- In a saute pan, add the almonds and toast them for about 2-3 minutes.
- Add a couple pumps of non-stick spray and the green onions. Saute for 1-2 minutes until onions start to become translucent.
- Add the fruit, tomatoes, quinoa, herbs and spices. Stir for a couple minutes until thoroughly heated.

- Spray non-stick spray on the bottom of a baking pan.
- With a brush, cover the mushroom caps all around with olive oil.
- Fill the caps with the above mixture.
- Place in oven and bake until done. (About 30 minutes, but check it every 10 minutes to make sure the mushrooms don't dehydrate and over-cook.)

Serve alone, with a side-salad or steamed veggies.