Cheesy Quinoa Stuffed Mushrooms

Cheesy Quinoa Stuffed Mushrooms

Servings: 16

Heart Smart Lactose Intolerant Vegetarian
Recipe Directions
Nutrition Information

Ingredients

  • 1/4 cup uncooked quinoa
  • 16 large button mushrooms
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped pecans
  • 1 cup salsa
  • 1 cup Go Veggie Cheddar Shreds
  • 2 Tbsp. Go Veggie Parmesan, plus more for topping
  • 1 teaspoon sea salt
  • 2 Tbsp. finely chopped flat leaf fresh parsley

Instructions

Preheat the oven to 350 degrees F.

Cook quinoa according to package directions.

Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes.

Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes.

Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes.

Remove from oven; transfer to a serving plate. Serve warm with additional parmesan cheese.

Created by: Amie Valpone HHC, AADP is the Editor-in-Chief of www.theHealthyApple.com, GO Veggie! chef ambassador, a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2014