The nutty quinoa, earthy mushrooms, and salty feta cheese in these quinoa-stuffed mushrooms make for a great mix of tastes and textures. A great starter or side dish for a meal that is both healthy and tasty.
Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 16 large mushrooms, stems removed and finely chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup spinach, chopped. 1/2 cup feta cheese, crumbled. 1/4 cup pine nuts, toasted. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat the oven to 375F 190C. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside. In a skillet, heat olive oil over medium heat. Saut chopped mushroom stems, onion, and garlic until softened. Add spinach to the skillet and cook until wilted. Remove from heat and stir in cooked quinoa, feta cheese, and toasted pine nuts. Season with salt and pepper. Stuff each mushroom cap with the quinoa mixture, pressing gently to pack it in. Place stuffed mushrooms on a baking sheet and bake for 20 minutes or until mushrooms are tender and filling is golden brown. Garnish with fresh parsley before serving.
Prep Time: 20 minutes
Cook Time: 20 minutes
Club Ginger
