Quinoa Stuffed Mushrooms

By Sarah-Lyn

Ingredients

• 1 cup quinoa
• 1 1/2 cup cold water
• 6 medium-large portabella mushroom caps (save the stems)
• 2 cloves garlic, minced
• 1/2 cup onion, diced
• 2/3 cup peas
• 2/3 cup tomato, diced
• 2/3 cup yellow bell pepper (or any color will do!)
• 1 1/2 tbsp. Earth Balance Buttery Spread, original
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 1 tbsp. extra-virgin olive oil to drizzle
• 1 tbsp. cooking oil to sauté

Preparation

Step 1

Preheat oven to 375F.
In medium sauce pan, add quinoa and water; bring to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.

Meanwhile, in medium sauté pan, heat cooking oil and sauté chopped mushroom stems, garlic and onion over medium heat. Add a dash of salt and pepper with 1/2 tbsp. Earth Balance® Buttery Spread. Cook for about 5-7 minutes, stirring.

Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt. Add additional tbsp. Earth Balance® Buttery Spread. Mix thoroughly and let it finish cooking with the lid on.

Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray. Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.

Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.