Quinoa and Zucchini Stuffed Mushrooms
1/2 cup of Lundberg Family Farms Antique White Quinoa
1lb of baby cremini mushrooms
1/2 a medium zucchini, finely diced
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon onion powder
Zest and juice of 1 lemon
4 tablespoons cream cheese, softened
2 tablespoons of grated parmesan cheese
Salt and pepper
Cook quinoa according to package direction. Preheat oven to 350F.
Clean mushroom caps by wiping with damp paper towel to remove excess dirt, remove seam from caps.
Finely chop mushroom steams and dice zucchini.
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
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.
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.
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.
Top mushroom caps with parmesan cheese and bake for 25-30 minutes. Until cheese is light golden brown and mushrooms are tender.
Enjoy!Download Printable Version
Serving Size: 97g
Amount Per Serving
Calories from Fat 60
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrate 12g
Dietary Fiber 2g