2/3cupchicken stockbeef or vegetable stock will be fine as well
Pinchof crushed red pepper flakes
Salt and pepper to taste
8oz227gr baby portabella mushrooms
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.
You can prepare the stuffed mushrooms in advance and refrigerate it covered for up to 24 hours.