Ingredients
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1/4 cup quinoa
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8 ounces cremini mushrooms, caps and stems wiped clean
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1 tablespoon grapeseed oil, divided (or olive oil)
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1 tablespoon finely minced garlic
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1/4 cup low sodium chicken broth
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1 1/2 tablespoons lemon juice
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2 tablespoons toasted and finely chopped walnuts
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2 tablespoons fresh flat-leaf Italian parsley, chopped
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sea salt
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1/3 cup chopped leek, white part
Instructions
- 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.