INGREDIENTS
1/4 cup
Basil
4
Portobello mushrooms, large
1 cup
Tomatoes, vine-ripe
2 tbsp
Balsamic vinegar
1/3 cup
Quinoa, dry
1/2 tsp
Black pepper
1
Kosher or sea salt
1/4 tsp
Red pepper flakes
1 tbsp
Olive oil
1/2 cup
Whole grain bread crumbs
1/2 cup
Feta cheese, fat-free
2/3 cup
Water