Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience!

Makes 16 Mushrooms

Photo: CC--crd!Ingredients:

  • 1/4 cup uncooked quinoa
  • 16 large button mushrooms
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped pecans
  • 1 cup salsa
  • 1 cup Go Veggie! Vegan Cheddar Cheese Shreds
  • 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping
  • 1 teaspoon sea salt
  • 2 Tbsp. finely chopped flat leaf fresh parsley

Directions:

  1.   Preheat the oven to 350 degrees F. 
  2.   Cook quinoa according to package directions.
  3.   Remove stems from mushrooms and set aside.  Place mushrooms on a nonstick baking sheet. Bake for 15 minutes.
  4.   Meanwhile, chop mushroom stems into small pieces.  In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown.  Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes.  Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps.  Top with parsley and bake for 10 minutes.
  5.   Remove from oven; transfer to a serving plate.  Serve warm with additional Parmesan cheese. Enjoy!

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