Quinoa Stuffed Mushrooms

Name: Quinoa Stuffed Mushrooms
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 tbsp Cooking Oil (1 tablespoon of cooking oil to saute); 2 cloves Garlic (2 cloves garlic, minced); ½ tsp Garlic Powder (1/2 teaspoon of garlic powder); ½ tsp Black Peppercorns (1/2 teaspoon of ground black pepper); 1 tbsp Extra Virgin Olive Oil (1 tablespoon of extra-virgin olive oil to drizzle); ½ cup Yellow Onion (1/2 cup onion, diced); ⅔ cup Orange (2/3 cup orange bell pepper, diced (or any color will do!)); ⅔ cup Green Peas (2/3 cup peas); 6 pieces Mushrooms (6 medium-large portabella mushrooms); 1 cup Quinoa (1 cup quinoa); 1 tsp Fine Sea Salt (1 teaspoon of sea salt); ⅔ cup Vine Ripened Tomato (2/3 cup of tomato, diced); 1 ½ cup Water (1 1/2 cups cold water)

65 minMediterranean

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Preheat oven to 375F.In medium sauce pan, add quinoa and water to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat.
2Add a dash of salt and pepper. Cook for about 5-7 minutes, stirring.
3Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt.
4Mix 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.
5Lay 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.