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Ingredients
US|METRIC
11 SERVINGS
- 16 oz. baby bella mushrooms
- 3 Tbsp. butter
- 1/4 cup minced onion
- 2 tsp. minced garlic
- 1/8 tsp. crushed red pepper flakes
- 1 cup truRoots Accents Organic Sprouted Quinoa Trio (cooked)
- 1/3 cup plum tomato (chopped, seeds removed)
- 6 Tbsp. shredded Parmesan cheese (divided)
- 1 1/2 tsp. fresh basil (minced)
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Directions
- HEAT oven to 400°F. Remove stems from mushrooms. Finely chop stems.
- HEAT butter in large skillet over medium-high heat. Add stems, onion, garlic and pepper flakes. Cook 3 minutes or until onion is tender. Remove from heat.
- STIR in quinoa, tomato, 3 tablespoons cheese and basil. Fill mushroom caps with quinoa mixture. Place in 13 x 9-inch baking pan. Bake 12 minutes. Top with remaining cheese. Bake an additional 5 minutes.
- To Make 1 Cup Sprouted Quinoa Trio: Follow package instructions using 2/3 cup water and 1/3 cup sprouted quinoa trio. Add 1/4 teaspoon salt, if desired.
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