Quinoastuffedmushrooms Recipes

Steps:

• Preheat oven to 425°F.
• Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
• Separate mushroom caps from stems.
• Finely chop stems and measure out a generous 1/3 cup.
• Spray caps with olive oil spray inside and out. Set on baking sheet open side up
• Swish quinoa again and them drain in through a fine sieve strainer.
• Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.
• Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
• Stir in lemon juice, walnuts and parsley.
• Season to taste with salt.
• With a teaspoon, pack stuffing inside mushroom caps, mounding high.
• Roast till hot and fork tender, about 10 minute
• Serve hot or at room temperature.

Steps:

• Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.
• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

Steps:

• Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
• While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
• Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
• Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
• Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the mushrooms. Set the caps aside, and finely chop the stems.
• In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile and cook until the onion browns, 5 to 7 minutes. Add the chopped mushroom stems and cook until soft, 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
• Transfer the mixture to a large bowl and let cool for 5 minutes. Add the cooked quinoa, Parmesan, cilantro, salt, and black pepper and stir to combine.
• Arrange the mushroom caps on a baking sheet and, using a teaspoon, fill them with the quinoa mixture -- the filling should be spilling out of each cap.
• Bake the stuffed mushrooms for 12 minutes, until slightly wilted and lightly browned on top. Let cool for about 5 minutes.
• Drizzle each stuffed mushroom with a little olive oil before serving.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut peppers either in half or a hole in the top. Remove all seeds.
• 3. Bake peppers while preparing mix.
• 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
• 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
• 6. Spoon mixture into peppers and bake another 15-20 minutes.

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.