Savory Quinoa Stuffed Mushrooms
- Cooking Time: 15
- Servings: 8
- Preparation Time: 30
- 8 Crimini or Baby Bella mushrooms, stems removed
- 1/2 cup cooked Quinoa
- Mushroom Duxelle, made from the stems of the mushrooms
- 1 tbsp Herbes de Provence
- A handful of Daiya Mozzerela Cheese
- 1 tsp lemon juice
- Salt to taste
- Clean the mushrooms. Remove the stems, and carefully remove the gills on the underside of the mushrooms. This is a delicate process. Proceed with caution.
- Chop the stems up in a mini food processor. Mince 1 shallot. Heat a small saute pan, add sunflower oil. When hot, add in the mushrooms and shallots. Turn heat down and sweat until the mushroom starts oozing its liquid. A traditional duxelle goes beyond this stage, and at a very low heat is cooked to a dry stage. Here, we are keeping it wet.
- Remove the duxelle from the heat, and combine with quinoa and Daiya Mozzerella. Add the Herbes De Provencal, lemon juice and salt.
- Stuff the mushrooms with this mixture and place on a sheet pan. Cook in a 350 degree oven for approximately 15-17 minutes.
- When ready to serve, tuck back into the oven on broil, allowing the top of the mushroom to get a bit crispy. Serve with cilantro pesto, or olive tapanede.