Spinach Stuffed Mushrooms | Hilah Cooking
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Easy Stuffed Mushrooms
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Healthy Vegan Recipes Quinoa Stuffed Portobello Mushrooms Recipe
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Quinoa Stuffed Mushroom Caps
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PORTOBELLO STUFFED MUSHROOMS (QUINOA & VEGGIE) (VEGETARIAN)
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Easy Vegan Quinoa Stuffed Mushrooms
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How to Make Quinoa Stuffed Mushrooms | It’s Only Food w/ Chef John Politte
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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. 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. These quinoa stuffed mushrooms are filled with my favorite italian flavors: sweet shallots, fragrant garlic, salty capers and sharp goat cheese. Tossed with fresh basil and stuffed into mini crimini mushrooms, these appetizers will be sure to wow your house guests and mesmerize their Italian palettes.
To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size), and lime juice and toss to combine. Divide the filling between the mushrooms. Preheat oven to 375 F. Toast chopped pecans on baking sheet for 5 min.
Turn oven down to 350 F. Bring water to a boil and add quinoa. Turn heat to medium, cover, and cook for 15-20 minutes. Preheat oven to 350 degrees. Finely chop the stems of the mushrooms and set aside. Ina large skillet, add garlic and onion and cook for 3-4 minutes until softened.
Add quinoa, spinach, diced mushroom stems and Parmesan cheese, Mix well. Allow to cook for a few minutes until combined. Roasted portobello mushrooms make a succulent base for a savory quinoa stuffing made with Parmesan cheese, baby spinach, and pecans. Plated upon a small pool of marinara sauce, the mushrooms make an attractive appetizer; add a salad, and you’ve got a nice, light lunch or dinner that comes together quickly.
2. While quinoa is cooking, preheat oven to 375 degrees. Remove the mushroom stems and lightly rub with 1 tablespoon olive oil. Place cap side up on a baking tray covered with parchment paper and sprinkle with 1/3 teaspoon sea salt. Roast mushrooms for 5 minutes. Remove from oven and flip over.
3. In the meantime, in a medium mixing bowl, combine cooked quinoa, black pepper, red pepper flakes, salt to taste, tomatoes, bread crumbs, basil and feta cheese. Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into. 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.
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