Artichoke Sun Dried Tomato Quinoa Stuffed Mushrooms
Impressive mushroom appetizer is stuffed with protein packed quinoa and sun dried tomatoes!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 1/4 cup quinoa
- 1/2 cup water
- 1/4 t vegetable base*
- 14 oz White Stuffing Mushrooms
- 1/2 of a 14.5 oz can of quartered artichoke hearts, chopped
- 1/2 cup white onion, diced
- 1/4 cup sun dried tomatoes, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 8-10 fresh basil leaves, chopped
- 1/4 t each of salt, dried thyme and dried rosemary
- 1/8 t. pepper
Instructions
- Line a large rimmed baking sheet with parchment paper and preheat oven to 400 degrees.
- Make your quinoa. In small saucepan, combine rinsed quinoa, water and vegetable base. Follow directions on quinoa package to make - I like to keep an eye on the water, as I always need to add more to get the quinoa all the say done to its pearly white color.
- Soak your sun dried tomatoes in small amount hot water to make chopping easier. While sun dried tomatoes are soaking, chop your artichokes and onion.
- In large skillet over medium heat water sauté, your onion and garlic for 3 - 5 minutes. Stir in artichokes.
- Drain your soaked sun dried tomatoes and chop. Add to pan on stove.
- Measure then chop your parsley and chop your basil. Stir into mixture in pan on stove.
- Add all other spices and add your cooked quinoa - this is now your stuffing for the mushrooms.
- Rinse and de-stem all your mushrooms.
- Place mushrooms on parchment lined sheet and stuff with filling. You will have more filling than you need for the mushrooms. Save to eat later in a bowl or by itself!
- Bake mushrooms at 400 degrees for 30- 40 minutes.
Notes
- *You could omit water and vegetable base and use 1/2 cup vegetable stock or use water only but it will not be as flavorful.
Nutrition
Calories: 300kcal