Quinoa Feta Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 425°F.
• Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
• Separate mushroom caps from stems.
• Finely chop stems and measure out a generous 1/3 cup.
• Spray caps with olive oil spray inside and out. Set on baking sheet open side up
• Swish quinoa again and them drain in through a fine sieve strainer.
• Heat 1 tbs grape seed oil in a skillet over med-heat. 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.
• Roast till hot and fork tender, about 10 minute
• Serve hot or at room temperature.

Steps:

• Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
• While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
• Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
• Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
• Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
• Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
• Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
• Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
• Bake in the preheated oven until golden brown, about 20 minutes.