Quinoa Stuffed Mushrooms
These easy, cheesy, healthy stuffed mushrooms can be made ahead in preparation for a big gathering. Crunchy on the outside and juicy on the inside, these are sure crowd-pleaser!
- 1/4 cup quinoa
- 2/3 cup chicken stock beef or vegetable stock will be fine as well
- 1 cloves of garlic
- 1-2 sprigs parsley
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- 8 oz 227gr baby portabella mushrooms
- ½ cup mixed cheese grated
Preheat the oven to 350°F (175° C).
In a small saucepan, bring chicken stock, garlic, and parsley to a boil. Add quinoa, and reduce the heat to low. Add red pepper flakes, salt and pepper. Cover and simmer for 10-15 minutes, or until the all the liquid is fully absorbed.
Meanwhile, remove the stems of the mushrooms and place the caps on oiled baking sheet. Slightly salt and pepper.
When the quinoa is cooked, transfer to a medium bowl and let it cool slightly. Stir in cheese.
Stuff the mushroom caps with quinoa/cheese mixture. Bake for 20 minutes.