Quinoa Stuffed Mushrooms (10.07.13)

Posted at 10:31 AM, Oct 07, 2013
and last updated 2013-10-07 12:31:00-04
  • 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.