Monday, December 20, 2010
Quinoa Stuffed Mushrooms with Apple and Spinach
*1/2 c. quinoa, cooked
*2-3 large portabello caps
*1 Tbsp. olive oil
*1/2 small onion, roughly chopped
*2 cloves garlic, minced
*1 small red pepper, roughly chopped
*1/2-1 apple (slightly tart), roughly chopped
*1 tsp. dried thyme
*sea salt/pepper to taste
*1-2 handfuls baby spinach
Preheat oven to 400. Wipe mushroom caps and brush lightly with olive oil. Warm in oven about 5 min.
Heat oil in skillet on medium heat; add onions, garlic, and red pepper and sautée until onions are translucent. Add quinoa and cook until heated through. Mix in apple, thyme, and spinach, then season with salt/pepper.
Fill portabello caps with stuffing then drizzle with a bit of olive oil; season with salt/pepper if desired. Place in oven until top is slightly golden.