- 1/4 cup uncooked quinoa
- 16 large button mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons finely chopped pecans
- 1 cup salsa
- 1/4 cup parmesan cheese
- 2 Tbsp. finely chopped flat leaf fresh parsley
- Sea Salt, to taste
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, 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 immediately.
