Counteract the holiday season (the endless sweets, parties and booze!) with these light stuffed mushrooms! Each mushroom has less than 50 calories and is gluten-free, whole-grain and guilt-free.
Makes 12-14 mushrooms.
1 Tbsp butter
1 shallot, chopped
1 clove garlic, minced
1 cup quinoa
2 cups vegetable or chicken broth
1/2 cup shredded parmesan cheese (+ 1/8 cup more)
salt & pepper
8 oz crimini mushrooms
optional garnish: toasted pine nuts, chopped parsley
Heat oven to 375 degrees.
Melt butter in small saucepan and add shallot and garlic.
Cook for about a minute and add in quinoa. Stir occasionally for about 3 minutes, until golden brown.
Add broth, bring to a boil and let simmer for about 15 minutes, or until cooked through and liquid is gone.
Stir in 1/2 cup parmesan cheese, season with salt and pepper. Set aside.
Wipe mushrooms with paper towel and remove stems.
Place stem-side down and bake for about 10-15 minutes to release liquid. Shake off excess liquid and wipe down pan or parchment paper.
Fill mushroom caps with quinoa mixture.
Top with pine nuts and remaining parmesan cheese.
Bake for about 10 minutes, until golden brown.
Top with parsley and serve!
Note: you’ll only use about 1/3 of the quinoa, serve the rest with dinner, it’s delicious!
Nutrition: (approximate, per mushroom)
43 calories, 2 grams of fat, 4 grams carbohydrates, 0 grams fiber, 0 grams sugar, 2 grams protein