Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Quinoa-Feta Stuffed Mushrooms
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- Level: Easy
- Yield: 24 stuffed mushrooms
Directions
- 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.
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