Heat your oven to 350F.

Combine the quinoa and water in a small pot. Bring to a boil; cook 10-15 minutes or until the water has absorbed.

Remove from heat and mix in the sausage, kale, cream cheese, and balsamic vinegar. Let cool slightly. Stir in the mozzarella and red pepper flakes.

Use a paring knife to remove the mushroom stems and hollow out the caps. Arrange cut-side up on a baking sheet. Stuff about 1 heaping teaspoon of filling into each mushroom.

Bake 20 minutes, or until the filling is bubbly and begins to brown.

Serve warm or at room temperature.