Quinoa Lentil Stuffed Portabellas

*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)
*Lentils (1/4 c dry or 35 g dry), 2 serving (remove)
*Beef Boullion Wyler's Reduced Sodium (1 cube), 1 serving (remove)
*Peppers, sweet, red, fresh, .33 cup, chopped (remove)
*zuchinni (one medium), .5 serving (remove)
3 Portabella Mushrooms, 300 grams (remove)
Butter, salted, 1.5 tbsp (remove)
*Wasa Fiber Rye Crispbread 1 slice, 2 serving (remove)

Preheat oven to 375. Cook lentils and quinoa in water and boullion cube until tender. Sautee bell pepper and zuchinni in 1 Tbps. butter until soft. Combine lentil mixture with pepper mixture. Crush wasa crisps in food processor until fine. Add to stuffing mixture. Season with garlic powder, salt & pepper.

Butter bottom of baking dish with .5 tbps butter. Remove stems from mushrooms and scrape out gills. Stuff with lentil mixture. Bake until mushrooms are tender.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user JANET0116.