Quinoa Spinach Stuffed Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 24 1 pound cremini or baby bella mushrooms
  • 3 cloves Garlic
  • 1/4 Onion
  • 1/2 cup Spinach

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Nuts & Seeds

  • 2 tbsp Pecans

• Dairy

  • 2 tbsp Parmesan cheese

Found on laurenkellynutrition.com

Description

Ingredients

• 1 pound cremini or baby bella mushrooms (about 24), wiped down and stems pulled out and set aside
• 3 cloves garlic, minced
• ¼ onion, chopped
• ½ cup cooked quinoa
• ½ cup chopped spinach
• 2 tablespoons Parmesan cheese, extra for topping if desired
• 2 tablespoons chopped pecans

Directions

• Preheat oven to 350 degrees.
• Finely chop the stems of the mushrooms and set aside.
• Ina large skillet, add garlic and onion and cook for 3-4 minutes until softened. Add quinoa, spinach, diced mushroom stems and Parmesan cheese, Mix well.
• Allow to cook for a few minutes until combined.
• Add chopped pecans and mix again.
• Remove from heat.
• Take a full teaspoon of the quinoa-spinach filling and stuff each mushroom.
• top with additional Parmesan cheese if desired.
• Place on baking sheet and bake in preheated oven for 20 minutes.
• Let stand for a few minutes and serve!