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Healthy Thanksgiving Appetizer

Tuesday, November 01, 2011

Baby Bella Mushrooms Stuffed with Quinoa and Sundried Tomatoes

Yield: 20 each
Serves: 5

Ingredients:

20 baby portobello mushrooms
1 cup Quinoa
1 cup water
1 shallot
½ cup sundried tomatoes
¼ cup chopped walnut
1 Tbs of butter
¼ cup extra virgin olive oil
3 Tbs fresh chopped parsley
¼ cup grated parmesan
Salt and pepper to taste

Directions:

If you are working with un-rinsed quinoa, you want to start by soaking you quinoa for 15 minutes in fresh water and then rinse it. If you are using pre-soaked quinoa you can skip this step.
In a saucepan add 1 cup of water and 1 cup of quinoa bring to a quick boil and reduce to a simmer, cover and cook for15 minutes. Remove from heat and let it rest for 5 minutes, fluffed and now is ready to use for your recipe.
Preheat the oven at 375 F degrees.
Take the stems out of the mushrooms.
Fine dice the shallot, and julienne the sundried tomatoes.
Heat the butter and olive oil in a skillet, cook the shallots for about 5 minutes, until light gold, add walnuts, cook for another 5 minutes and then add the sundried tomatoes and keep cooking for 2 minutes.
Remove from the heat, add parsley and parmesan. Season to taste.
Add the quinoa and toss. Adjust seasoning.
Arrange mushrooms in baking dish. Divide filling mixture evenly among them.
Bake about 10 minutes or until filling is browned and mushrooms are thoroughly heated.
Serve immediately