INGREDIENTS:
10 mushrooms | cleaned and destemmed
¼ tsp sea salt
2 tbsp grapeseed oil
½ cup quinoa | cooked and cooled
¼ cup cherry tomatoes | chopped
2 tbsp avocado oil
2 tbsp walnuts | chopped
1 tbsp basil | chopped
½ tsp thyme | dried
½ tsp sea salt
INSTRUCTIONS:
Add the first 3 ingredients to a bowl, mix well. Then add to a baking tray, cap down.
In another bowl, add all the remaining ingredients. Mix well. Then divide among the mushroom caps. Bake at 425° for 15 minutes. Let cool, then enjoy.