Quinoa, Feta and Spinach-Stuffed Mushrooms
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings -- 4 mushrooms per serving
|
Ingredients
- 1/2 cup water plus 1 Tbsp.
- 1/3 cup uncooked quinoa rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1/4 cup minced shallots
- 6 cloves Garlic minced
- 5 ounces fresh baby spinach coarsely chopped
- 3 ounces feta cheese crumbled, about 3/4 cup
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon kosher salt or salt substitute
- 1/4 teaspoon freshly ground black pepper
- 36 large cremini mushrooms stems removed
Ingredients
|
Instructions
- Bring water to a full boil. Add quinoa; cover, reduce heat and simmer for 15 minutes.
- Remove from heat and let stand, covered, until quinoa is tender and liquid is absorbed, about 5 minutes. Fluff with a fork.
- Preheat oven to 350°F; line a large baking sheet with foil.
- Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté, stirring occasionally, until tender, about 4- 5 minutes.
- Gradually add spinach, tossing constantly until spinach wilts.
- Remove from heat. Stir in quinoa, cheese, dill, salt, and pepper. Spoon mixture evenly into mushroom cups (about 1 1/2 teaspoons each).
- Arrange mushrooms on a baking sheet. Bake until tender, about 25 minutes.
Recipe Notes
100 Calorie Snack
1 serving or 4 mushrooms.
200 Calorie Snack
2 servings or 8 mushrooms.
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Tags: healthy quinoa, healthy veggie
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