Quinoa Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Ancient Harvest Traditional Whole Grain QuinoaWater, tap, Mushrooms, fresh, 6 large (remove)Garlic, 2 clove (remove)Onions, raw, .5 medium (2-1/2" dia) (remove)Red Ripe Tomatoes, .25 cup cherry tomatoes (remove)Yellow Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia) (remove)Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 1.5 serving (remove)Salt, 1 tsp (remove)Pepper, black, .5 tbsp (remove)Olive Oil, 1 tbsp (remove)Gouda Cheese, 1 oz (remove)
Preheat oven to 375F.
In medium sauce pan, add quinoa and water; bring to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.
Meanwhile, in medium sauté pan, heat cooking oil and sauté chopped mushroom stems, garlic and onion over medium heat. Add a dash of salt and pepper with 1/2 tbsp. Earth BalanceŽ Buttery Spread. Cook for about 5-7 minutes, stirring.
Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt. Add additional tbsp. Earth BalanceŽ Buttery Spread. Mix thoroughly and let it finish cooking with the lid on.
Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray. Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.
Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user ANCILLAM.
In medium sauce pan, add quinoa and water; bring to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.
Meanwhile, in medium sauté pan, heat cooking oil and sauté chopped mushroom stems, garlic and onion over medium heat. Add a dash of salt and pepper with 1/2 tbsp. Earth BalanceŽ Buttery Spread. Cook for about 5-7 minutes, stirring.
Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt. Add additional tbsp. Earth BalanceŽ Buttery Spread. Mix thoroughly and let it finish cooking with the lid on.
Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray. Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.
Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user ANCILLAM.
Nutritional Info Amount Per Serving
- Calories: 179.7
- Total Fat: 6.8 g
- Cholesterol: 5.4 mg
- Sodium: 452.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.8 g
- Protein: 6.3 g
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