INGREDIENTS
6 larges
portobello mushrooms
2 tbsp
olive oil
1 tbsp
balsamic vinegar
1 cup
quinoa
2 cups
water
1 tbsp
olive oil
1 large clove
garlic
1/4 cup
parmesan cheese
1/3 cup
shredded mozzarella cheese
2 oz
baby spinach
1/4 cup
pecans
1 serving
black pepper
1 1/2 cups
marinara sauce
1 serving
parmesan
1
1