Summer Quinoa Stuffed Mushrooms

Summer Quinoa Stuffed MushroomsAn easy, delicious recipe for your gluten-free, vegan summer party plans. Chelsea Clinton would have loved this at her wedding!Summer Quinoa Stuffed MushroomYield: 4 servings4 large Portobello mushroomsOlive oilBalsamic vinegarSea salt and ground pepper, to tasteFor stuffing:1 tablespoon minced garlic1 and 1/3 cup of cooked quinoa1 cup halved cherry tomatoes¼  tablespoon sliced chives3 tablespoons raisins¼ cup sprinkle of toasted pine nutsSea salt and ground pepper, to taste1 tablespoon each chopped parsley, basil or mintPreheat the oven to 350 degrees F. Lightly oil the bottom of a glass baking dish.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.In a skillet, heat 2 teaspoons oil and toss in the garlic. Stir for a minute. Add in the cooked quinoa, tomatoes, chives, raisins, and pine nuts. Season to taste with sea salt and ground pepper. Stir to combine. Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat and stir in the fresh chopped herbs.Stuff each mushroom cap with ¼ of the quinoa mixture. Cover the baking dish with foil and bake in the oven for 20 minutes.