Quinoa and Vegetable Stuffed Mushrooms

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1/2 cup Baby spinach
- 24 Button mushrooms
- 3 cloves Garlic
- 1 tsp Rosemary, Fresh
- 1 Shallot

Pasta & Grains
- 1/2 cup Quinoa, cooked

Baking & Spices
- 1 Black pepper, freshly ground
- 3/4 cup Red peppers, roasted
- 1 Salt

Oils & Vinegars
- 2 tbsp Olive oil
- 1 tbsp White wine vinegar

Dairy
- 1/4 cup Parmesan cheese

Time
Total: 1H

Found on greatist.com

Description

<p>These simple, savory bites are sure to be a hit at any party.</p>

These bite-size, vegetarian, and gluten-free hors doeuvres are overflowing with bright roasted red peppers and nutty quinoa, along with a touch of Parmesan cheese and fresh rosemary. Save some time by making the filling up to two days ahead of time, then pop the mushrooms in the oven about a half hour before your guests arrive. These savory bites are sure to be a hit at any party.

Ingredients

2 tablespoons olive oil
1 shallot, diced
24 button mushrooms, stems removed and finely chopped
3 cloves garlic, minced
1 teaspoon fresh rosemary
Salt
Freshly ground black pepper
3/4 cup (about 2) diced roasted red peppers
1/2 cup shredded baby spinach
1/2 cup cooked quinoa
1 tablespoon white wine vinegar
1/4 cup Parmesan cheese, plus additional for topping

Directions

Directions Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil and set aside. Heat oil in a large sauté pan over medium heat. Sauté shallot until translucent, 3 to 4 minutes. Add mushroom stems, garlic, and rosemary, and season with salt and pepper. Cook about 5 minutes more, until juices from mushrooms have evaporated. Stir in peppers, spinach, and quinoa. Add vinegar and cook until fully absorbed. Remove pan from heat and stir in Parmesan. Taste and season with salt and pepper. Use a small spoon to fill mushroom caps with mixture. Arrange on prepared baking sheet, and bake for 30 minutes.

Serves: Makes 24 mushrooms
Cook Time: PT1H