Rinse quinoa in strainer under water. Add 1 tsp of avocado oil to a small sauce pan, add quinoa and simmer for 1 - 2 minutes, to release nutty flavor of quinoa, shaking pan periodically. Add vegetable stock to sauce pan and bring to boil. Once boiling, reduce heat to low, cover with lid and follow manufacturers directions.

Preheat oven to 400 degrees.

In large skillet, add 1 tsp avocado oil and sauté 1/2 sweet onion, bell pepper and a dash of salt for 5 - 6 minutes. Add garlic, kale, salt, pepper, Vedam’s Seasoning Blend, and turmeric, tossing to blend, and allow to simmer until kale is wilted.

Add quinoa to skillet, stirring to blend, remove from heat and set aside.

Using a clean paper towel, clean mushrooms, and using a small spoon, scrape the gills from the inside of the mushroom.

In a small bowl, mix gluten free steak sauce, and Worcestershire Sauce, and brush onto both sides of mushrooms.

Spoon equal amounts of quinoa mixture into portobellos,  and top with 3 oz of parmesan and place into preheated oven for 20 - 30 minutes.

Using a large skillet, heat avocado oil and 1/2 onion with a dash of salt, and sauté onion for 5 minutes on medium high heat. Add gluten free all purpose flour blend to onion and continue to cook for another 2 minutes, stirring frequently.

Reduce heat to low and slowly whisk in the heavy cream. Add salt, pepper, Vedam’s Seasoning Blend and Nutmeg to sauce and whisk to blend. Add spinach and toss to blend until spinach has wilted. Add a bit more cream if you desire this to be creamier.

When ready to serve, place the Parmesan Cream Spinach on the plate, and top with Stuffed Portobello Mushroom and serve. ENJOY!