Quinoa-Stuffed Mushrooms

Counteract the vacation season (the infinite sweets, events and booze!) with these mild stuffed mushrooms! Every mushroom has lower than 50 energy and is gluten-free, whole-grain and guilt-free.

Makes 12-14 mushrooms.

Substances:

1 Tbsp butter

1 shallot, chopped

1 clove garlic, minced

1 cup quinoa

2 cups vegetable or hen broth

1/2 cup shredded parmesan cheese (+ 1/8 cup extra)

salt & pepper

8 oz crimini mushrooms

non-obligatory garnish: toasted pine nuts, chopped parsley

Directions:

Warmth oven to 375 levels.

Soften butter in small saucepan and add shallot and garlic.

Prepare dinner for a couple of minute and add in quinoa. Stir often for about 3 minutes, till golden brown.

Add broth, deliver to a boil and let simmer for about Quarter-hour, or till cooked by way of and liquid is gone.

Stir in 1/2 cup parmesan cheese, season with salt and pepper. Put aside.

Wipe mushrooms with paper towel and take away stems.

Place stem-side down and bake for about 10-Quarter-hour to launch liquid. Shake off extra liquid and wipe down pan or parchment paper.

Fill mushroom caps with quinoa combination.

High with pine nuts and remaining parmesan cheese.

Bake for about 10 minutes, till golden brown.

High with parsley and serve!

Notice: you’ll solely use about 1/3 of the quinoa, serve the remainder with dinner, it’s scrumptious!

Diet: (approximate, per mushroom)

43 energy, 2 grams of fats, 4 grams carbohydrates, 0 grams fiber, 0 grams sugar, 2 grams protein

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