Tomato, Basil and Sprouted Quinoa Stuffed Mushrooms
Yields 10-12 servings
Prep Time 0 MIN
Cook Time 20 MIN
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® Accents® Organic Sprouted Quinoa Trio
1/3 cup chopped plum tomato, seeds removed
6 tablespoons shredded Parmesan cheese, divided
1 1/2 teaspoons minced fresh basil
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.
To Make 1 Cup Sprouted Quinoa Trio: Follow package instructions using 2/3 cup water and 1/3 cup sprouted quinoa trio. Add 1/4 teaspoon salt, if desired.