Savory Quinoa-Stuffed Mushrooms
Instructions
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HEAT oven to 400°F. Remove stems from mushrooms. Finely chop stems.
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HEAT butter in large skillet over medium-high heat. Add stems, onion, garlic and pepper flakes. Cook 3 minutes or until onion is tender. Remove from heat.
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STIR in quinoa, tomato, 3 tablespoons cheese and basil. Fill mushroom caps with quinoa mixture. Place in 13 x 9-inch baking pan. Bake 12 minutes. Top with remaining cheese. Bake an additional 5 minutes.
Ingredients
- 2 (6 to 8 oz.) packages baby bella mushrooms
- 3 tablespoons Butter
- 1/4 cup minced onion
- 2 teaspoons minced garlic
- 1/8 teaspoon crushed red pepper flakes
- 1 cup cooked truRoots® Organic Sprouted Quinoa Blend cooled
- 1/3 cup chopped plum tomato, seeds removed
- 6 tablespoons shredded Parmesan cheese, divided
- 1 1/2 teaspoons minced fresh basil
Instructions
-
HEAT oven to 400°F. Remove stems from mushrooms. Finely chop stems.
-
HEAT butter in large skillet over medium-high heat. Add stems, onion, garlic and pepper flakes. Cook 3 minutes or until onion is tender. Remove from heat.
-
STIR in quinoa, tomato, 3 tablespoons cheese and basil. Fill mushroom caps with quinoa mixture. Place in 13 x 9-inch baking pan. Bake 12 minutes. Top with remaining cheese. Bake an additional 5 minutes.
