Ingredients
- 1/4 cup uncooked quinoa
- 16 large button mushrooms
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons finely chopped pecans
- 1 cup salsa
- 1 cup Go Veggie Cheddar Shreds
- 2 Tbsp. Go Veggie Parmesan, plus more for topping
- 1 teaspoon sea salt
- 2 Tbsp. finely chopped flat leaf fresh parsley
Instructions
Preheat the oven to 350 degrees F.
Cook quinoa according to package directions.
Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes.
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.
Remove from oven; transfer to a serving plate. Serve warm with additional parmesan cheese.
Created by: Amie Valpone HHC, AADP is the Editor-in-Chief of www.theHealthyApple.com, GO Veggie! chef ambassador, a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2014
