Quinoa Stuffed Mushrooms Food

QUINOA-FETA STUFFED MUSHROOMS

Steps:

• Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.
• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

QUINOA - STUFFED MUSHROOMS

Steps:

• Preheat oven to 425°F.
• Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
• Separate mushroom caps from stems.
• Finely chop stems and measure out a generous 1/3 cup.
• Spray caps with olive oil spray inside and out. Set on baking sheet open side up
• Swish quinoa again and them drain in through a fine sieve strainer.
• 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.
• Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
• Stir in lemon juice, walnuts and parsley.
• Season to taste with salt.
• With a teaspoon, pack stuffing inside mushroom caps, mounding high.
• Roast till hot and fork tender, about 10 minute
• Serve hot or at room temperature.

QUINOA AND MUSHROOM STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut peppers either in half or a hole in the top. Remove all seeds.
• 3. Bake peppers while preparing mix.
• 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
• 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
• 6. Spoon mixture into peppers and bake another 15-20 minutes.

VEGAN STUFFED MUSHROOMS

Steps:

• Clean, de-stem and scrape the inside of the mushrooms to create little bowls. Place in an oven-safe dish. Set aside.
• Add quinoa and water to a pot. Bring to a boil, cover and let simmer for 15 minutes.
• While the quinoa is cooking, toast the chopped pecans on a baking sheet in the oven at 375 degrees for 5 minutes.
• Mix together the quinoa, toasted pecans, and all remaining ingredients in a bowl.
• Fill your mushrooms with the quinoa mixture.
• Bake at 350 degrees for 25 minutes.
• Top with more vegan parmesan. Serve!

QUINOA-STUFFED MUSHROOMS

Steps:

• Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
• While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
• Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
• Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
• Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.