If you aren’t interested in quinoa then this is probably not the week for you here on homework since I sort of went crazy for quinoa this week. On Monday, I made Quinoa Tomato Salad Bites and since I made a little too much quinoa I used the extra to to make these stuffed mushrooms. You know how it is… you have to use up the leftovers.
This one I sort of made up as I went along using the classic bread crumb/parmesan cheese stuffed mushroom as a guide. The recipe is at the bottom of this post.
To make these, start by washing and removing the stems from the mushrooms. You can cut off the stems or snap them off. Snapping them off is the preferred method because it leaves a nice cavity for your filling but you have to be careful not to crack your mushrooms. Once the stems are off, chop them up finely.
Cook the quinoa according to the package directions and set aside to cool. Mix together cream cheese, parmesan cheese, bread crumbs, basil and season with a little pepper. Add the cooked quinoa and mushroom stems.
Stuff the mushroom caps with the quinoa mixture and drizzle with a little olive oil. Bake at 350 degrees for about 20 minutes or until the tops are golden brown and the cheese is melted.
You can download a PDF copy of the recipe here.
You can pretty much stuff mushrooms with anything as long as you have something gooey – like the cream cheese or parmesan cheese to hold it all together. I hope you enjoyed my experimentation with quinoa this week! It’s always fun to try something new.
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