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Savory Quinoa-Stuffed Mushrooms

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.

Yields:
Yields: 10-12 servings
Prep Time:
Prep Time: 0 Min
Cook Time:
Cook Time: 20 Min

Ingredients

  • 2 (6 to 8 oz.) pkgs. baby bella mushrooms
  • 3 tbsps. butter
  • 1/4 cup minced onion
  • 2 tsps. minced garlic
  • 1/8 tsp. crushed red pepper flakes
  • 1 cup cooked truRoots® Organic Sprouted Quinoa Blend
  • 1/3 cup chopped plum tomato, seeds removed
  • 6 tbsps. shredded Parmesan cheese, divided
  • 1 1/2 tsps. 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.

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