Quinoa - Stuffed Mushrooms

Recipe by LizAnn
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
  • Separate mushroom caps from stems.
  • Finely chop stems and measure out a generous 1/3 cup.
  • Spray caps with olive oil spray inside and out. Set on baking sheet open side up
  • Swish quinoa again and them drain in through a fine sieve strainer.
  • Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.
  • Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
  • Stir in lemon juice, walnuts and parsley.
  • Season to taste with salt.
  • With a teaspoon, pack stuffing inside mushroom caps, mounding high.
  • Roast till hot and fork tender, about 10 minute
  • Serve hot or at room temperature.
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