Author Notes
A different take on the classic stuffed mushroom appetizer, using quinoa in lieu of the traditional breadcrumbs as the base of the stuffing. Mixed with a deconstructed pesto of walnuts, fresh basil, and olive oil, these little morsels are sure to go fast at any party. If there are any mushrooms leftover, chop them up and mix with chickpeas for an easy and substantial salad. —chocolateandvegetables
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Ingredients
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16
large brown mushrooms (about 12 oz)
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3/4 cup
cooked quinoa
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1/3 cup
fresh basil, finely chopped
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3 tablespoons
walnuts, finely chopped
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2 tablespoons
olive oil
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to taste
salt and pepper
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2
cloves garlic, minced
Directions
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Remove stems from mushrooms and chop into fine pieces
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Begin oven preheating to 400F.
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Heat 1 tbsp olive oil in an 8-10" skillet. Cook mushroom stems and garlic over medium heat for 5-7 minutes, until most of the liquid released from the mushroom stems has evaporated. Add basil and cook until basil has begun to wilt, approximately 1 more minute. Remove from heat.
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In a mixing bowl, combine quinoa, remaining tablespoon of oil, walnuts, and the cooked mushroom stem mixture. Stir to combine, add salt and pepper to taste.
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Stuff each mushroom generously with the quinoa mixture and arrange stuffed mushrooms on a baking tray. Place in oven and bake for 10-12 minutes, until quinoa has begun to slightly brown on top. Remove from oven and allow to cool for at least 5 minutes before serving.
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