6 portobello mushroom caps, whole

2 cups cooked quinoa, red or white (prepared according to package directions)

4 sweet potatoes, cut into ½ inch cubes

2 tablespoons olive oil (plus extra for drizzling!)

3 cups greens (spinach or kale work well)

Salt and pepper

6 portobello mushroom caps, whole 2 cup s cooked quinoa, red or white (prepared according to package directions) 4 sweet potatoes, cut into ½ inch cubes 2 tablespoons olive oil (plus extra for drizzling!) 3 cup s greens (spinach or kale work well)

1. Heat oven to 450 and line a rimmed baking sheet with foil (for easy cleanup!).

2. Toss sweet potatoes with oil, salt, and pepper on the baking sheet. Bake for 30-40 minutes, flipping halfway through, until pieces are golden-brown and cooked through.

3. Just before the sweet potatoes are done cooking, remove sheet from oven and throw the spinach on the pan (or on top of the sweet potatoes, really). Place back in oven for the last 2-3 minutes.

4. Once spinach has wilted, remove pan from oven and cool until veggies are cool enough to handle.

5. In a medium bowl, mix quinoa, sweet potatoes, and greens. Season with salt and pepper. Set aside.

6. Time to prepare the mushroom caps: With a damp paper towel, gently wipe the mushroom caps to remove any extra dirt.

7. Brush both sides of mushrooms with olive oil, and place smooth-side down on the baking sheet.

8. Fill the caps: spoon the quinoa and sweet potato mixture into the caps, mounding slightly in the center.

9. Drizzle with olive oil, sprinkle with salt and pepper, and bake at 400 for 15-25 minutes, or until mushrooms are cooked through.