Quinoa - Stuffed Mushrooms

“Adapted from a recipe I found in a store magazine. I had these today and they were yummy, not to mention healthy. Quinoa contains 5g of protein, 3g of fiber and only 1g of sugar per 1/4 cup and its also very low fat. Try it!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
  3. Separate mushroom caps from stems.
  4. Finely chop stems and measure out a generous 1/3 cup.
  5. Spray caps with olive oil spray inside and out. Set on baking sheet open side up
  6. Swish quinoa again and them drain in through a fine sieve strainer.
  7. 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.
  8. Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
  9. Stir in lemon juice, walnuts and parsley.
  10. Season to taste with salt.
  11. With a teaspoon, pack stuffing inside mushroom caps, mounding high.
  12. Roast till hot and fork tender, about 10 minute
  13. Serve hot or at room temperature.

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