Preheat your oven to 350 degrees F and take out a muffin tin or baking sheet.
Cook the quinoa in the vegetable broth on medium low until fully cooked. Mix in the spinach and feta, then drizzle in the balsamic vinegar. Add salt and pepper to taste.
Remove the stems and gills from the mushroom caps and clean well.
Stuff the mushrooms with the quinoa mixture. Place the mushrooms in its own space in the muffin tin or place on a baking sheet. (I found they baked up better in the muffin tin) Bake for about 10 - 14 minutes.
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