Quinoa - Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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! Ingredients:
1/4 cup quinoa |
8 ounces cremini mushrooms, caps and stems wiped clean |
1 tablespoon grapeseed oil, divided (or olive oil) |
1 tablespoon finely minced garlic |
1/3 cup chopped leek, white part |
1/4 cup low sodium chicken broth |
1 1/2 tablespoons lemon juice |
2 tablespoons toasted and finely chopped walnuts |
2 tablespoons fresh flat-leaf italian parsley, chopped |
sea salt |
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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