Thank goodness for Pinterest! We've found our new favorite deliciously healthy, gluten free, and vegetarian side dish. Try this savory appetizer at home!
- 1 lb mushrooms
- 1 tbs butter
- ½ cup quinoa
- 1 garlic clove (minced)
- 1 small zucchini*, diced small
- 1 cup organic low sodium vegetable or chicken stock
- 2 tbs white wine
- 1 bay leaf
- ½ tsp lemon zest
- ½ cup shredded cheese, Italian blend
- Separate the stems from mushroom caps. Small dice the stems, and set aside.
- Melt butter in skillet over medium heat.
- Add quinoa, garlic, and zucchini squash. Saute until quinoa is toasted, then add mushrooms and saute another minute.
- Add stock and bay leaf, reduce heat to simmer and cover. Quinoa should be fully cooked and fluffy in about 20 minutes.
- Preheat oven to 375 degrees.
- Remove from heat, and stir in the cheese. When cool enough to handle hand pack stuffing into mushroom caps.
- Coat a baking dish with non-stick cooking spray and arrange mushrooms in it.
- Bake for 16-18 minutes.
- Serve with sprinkle of Parmesan cheese or squeeze of lemon.
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