Ingredients

  • 12
    cup
  • 1
    lb
    baby cremini mushrooms
  • 12
    medium zucchini, finely diced
  • 2
    tbsp
    tablespoons olive oil
  • 2
    cloves garlic, minced
  • 12
    tsp
    dried rosemary
  • 12
    tsp
    dried thyme
  • 1
    tsp
    onion powder
  • Zest and juice of 1 lemon
  • 4
    tbsp
    cream cheese, softened
  • 2
    tbsp
    grated parmesan cheese
  • Salt and pepper

Nutrition Facts

Serving Size: 97g
Serves: 8
Amount Per Serving
Calories: 120
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 2g
Cholesterol: 10mg 3%
Total Carbohydrate: 12g 4%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 4g 8%

Instructions

  1. Cook quinoa according to package direction. Preheat oven to 350F.
  2. Clean mushroom caps by wiping with damp paper towel to remove excess dirt, remove seam from caps.
  3. Finely chop mushroom steams and dice zucchini.
  4. To a medium skillet, heat 1 tablespoon of olive oil over medium heat, add mushroom steams and cook until lightly brown about 3-4 minutes. Season lightly with salt and pepper.
  5. Add zucchini and sauté for an additional 5 minutes. Add minced garlic, rosemary, thyme and onion powder, season with salt and pepper and cook for another minute.
  6. Add cooked quinoa and toss to combine. Remove from heat, add cream cheese, lemon juice and zest, mix well until thoroughly combined. Season with salt and pepper.
  7. On a rimmed sheet, drizzle mushroom caps with 1 tablespoon of olive oil, season lightly with salt and pepper toss to coat. Fill each mushroom cavity with heaping spoonful of quinoa mixture.
  8. Top mushroom caps with parmesan cheese and bake for 25-30 minutes. Until cheese is light golden brown and mushrooms are tender. Enjoy!
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