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Recipes - Stuffed Mush

Recipe Name

Stuffed Mush

Submitted by

Guest

Recipe Description

mush quinoa

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	60	Cook Time (minutes)	45	Ready In (minutes)	105

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1 1/3	tablespoons	quinoa
3	ounces	portabella mushroom
3/4	tablespoon	olive oil
1/2	tablespoon	balsamic vinegar
2 2/3	dash	black pepper
24	slices	Pimento Diced
1 1/2	leaves	Spinach, fresh baby chopped
1/4	small whole (2-2/5" dia)	Fresh Tomatoes
3/4	clove	garlic minced
1/3	ounce	pine nuts toasted
1 1/3	fliud ounces	water
1/2	ounce	low-fat mozzarella, shredded
1/4	tablespoon	grated parmesan
1/4	tablespoon	basil
1/2	ounce	bread crumbs (soft)

Steps

Sequence	Step

1	Preheat oven to 375
2	Preheat oven to 375 degrees f. Add quinoa and water to a medium pot, cover, bring to a boil, reduce heat to a low-boil and cook until quinoa has absorbed most of the water, approximately 12-15 minutes. Turn off heat and leave quinoa on burner for 5 minutes.
3	While quinoa is cooking, place mushrooms gill (open side) up on a cookie sheet. Brush mushrooms with olive oil and evenly drizzle with balsamic vinegar. Season with salt to taste
4	Cook mushrooms 10 minutes. Drain excess liquid from mushrooms
5	In the meantime, in a Saute pan, combine olive oil, and saute garlic with fresh spinach and roasted peppers until spinach is wilted. Transfer spinach mixture to a bowl and toss in quinoa along with feta cheese and bread crumbs
6	Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into each mushroom. Bake 12 minutes or until mushrooms are tender and cheese is melted. Eat immediately or allow to cool slightly.

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