Cheesy Portobello Mushrooms stuffed with Quinoa

4 portobello mushrooms, stem removed and rinsed well.
1 1/2 cups Quinoa, rinsed
In a small saucepan, heat 3 tbs olive oil.
Sauté 1 large chopped onion and 3 minced garlic cloves until translucent.
Add approximately 1 cup frozen spinach , sauté until complete thawed, then add the quinoa. Add salt and pepper to taste and 1 cup of water.
Cook on a low flame, with the lid on, for about 20 minutes.
Rinse the portobello mushrooms, remove the stem.
Grease a baking dish, arrange the mushrooms on it, season them with salt, pepper, garlic powder. Drizzle olive oil on them and bake them at 400F for about 15 minutes.
Remove them from the oven, add some Parmesan cheese inside them, then add the quinoa and top them with any kind of cheese( I added tomato cheese slices). Bake them for 7 more minutes.
Serve the portobello mushrooms on top of the leftover quinoa.
Enjoy!!