Stuffed Portobello Caps (My own creation!)

Decided to create this recipe from a combination of recipes I saw on the web. 

Stuffed Portobello Caps

Serves 2.

Ingredients:
2 portobello caps, stems & gills removed

2 cups quinoa, cooked (I make a big batch of quinoa over the weekend)

2 TBSP Extra Virgin Olive Oil (EVOO)

1 bag of frozen spinach

1/2 bag of shredded carrots

1 can garbanzo beans, drained and rinsed.

Salt, pepper, oregano, basil

Directions:

Preheat oven to 375 degrees Fahrenheit. In a sauce pan, put in 1/3 cup of water, spinach, carrots and salt Boil until tender. Drain. Season with salt and pepper. Gently wash the portobello caps and remove the stems and gills with a spoon. Rub some EVOO on the caps and put them gill side up in a pan. In a bowl, put the quinoa, EVOO, spinach (1/2 of the spinach), carrots (1/2 of the carrots) and garbanzo beans and mix well. Season to taste with salt, pepper, oregano, and basil. Put some of the mixture from the bowl into the portobello caps, just until the mixture is mounded onto the portobello caps. There will be some quinoa mixture left over. Put the portobello caps into the oven for 20 minutes.

You can add the rest of the spinach and the carrots to the quinoa mixture left over and save the leftovers to lunch the next day!