Stuffed Mushrooms with Quinoa
Make these mushrooms using red or black quinoa for a nice contrast.
Servings: 6
Calories: 171kcal
Ingredients
- 3 Tablespoons quinoa
- 6 Tablespoons water
- 20 white button or cremini mushrooms
- ¼ cup butter, Substitute Olive oil for vegan option
- ¼ cup minced onion
- ¼ cup finely chopped pistachios
- 3 Tablespoons finely chopped fresh parsley
- ¼ teaspoon dried oregano
- ½ teaspoon pepper sauce, I use Frank's Buffalo Wing sauce or use Tabasco
- ½ teaspoon salt
- ¼ cup plus 2 Tablespoons freshly grated Parmesan cheese, divided
- Red pepper flakes, optional
Instructions
- Preheat the oven to 400F degrees.
- Bring 3 Tablespoons quinoa and 6 Tablespoons water to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
- Gently twist mushroom stems to remove them. Finely dice the stems. Melt ¼ cup butter or olive oil in a small saucepan and sauté the stems and ¼ cup onion on medium heat until the onion is opaque and tender, 3 to 5 minutes. Remove from the heat and allow to cool.
- Stir the quinoa, ¼ cup pistachios, 3 Tablespoons parsley, ¼ teaspoon oregano, ½ teaspoon pepper sauce, ½ teaspoon salt and 2 Tablespoons of freshly grated Parmesan cheese into the mushroom and onion mixture. Using a teaspoon, scoop the filling into the mushroom caps and place them on a baking sheet. (They can be refrigerated at this point for up to 24 hours.)
- Bake for 13-15 minutes, depending on their size, until the mushrooms are tender. Sprinkle with remaining Parmesan cheese. Add a dash of red pepper flakes, if desired. Serve warm.
Nutrition
Calories: 171kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 282mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg