Tuesday, April 13, 2010

Savory Quinoa-Stuffed Mushrooms

-6 med. baby bella mushrooms (or 2-3 regular portabella mushrooms), whole
-1/2 c. quinoa (dry)
-2 Tbsp. olive oil
-1/2 med. onion, chopped
-1/2 med. green bell pepper, chopped
-2 large cloves garlic, minced
-1/2 tsp. ground cumin
-salt and ground pepper to taste

Preheat oven to 350.

Prepare quinoa according to box directions.

Heat 1 Tbsp. olive oil in skillet. Saute onions and bell peppers until slightly tender; add garlic and cook until onions and peppers are translucent and tender. Stir in cooked quinoa, cumin, salt and pepper.

Stuff mushrooms and place on foil-lined baking sheet. Drizzle with remaining olive oil, sprinkle with paprika and additional salt/pepper if desired; wrap mushrooms for baking. Bake until heated through and mostly tender (about 15 min.). Unwrap mushrooms and bake another 5-10 min. (until top is browned and slightly crisp).

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