Quinoa and Kale Stuffed Portabella with Buttermilk Blue Cheese Sauce

INGREDIENTS

large Portabella mushroom caps

1 tbsp

olive oil

1 cup

golden quinoa

1 clove

garlic (minced)

tightly packed cups of chopped fresh kale

generous pinch of dried thyme

2 cups

vegetable stock (chicken or beef is fine if you prefer)

1/4 cup

white wine (I used Reisling)

1 cup

low fat buttermilk

2/3 cup

crumbled blue cheese

1 tbsp

butter

optional 1 tsp of flour **