Stuffed! by Marlena Kur

Author:Marlena Kur
Language: eng
Format: epub
Publisher: Race Point Publishing
Published: 2018-07-16T16:00:00+00:00

PREP TIME: 15 minutes

COOK TIME: 20 minutes

YIELD: serves 6 as a starter

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil, divided

1/2 cup (75 g) finely chopped red bell pepper

1/4 cup (40 g) finely chopped red onion

1 tablespoon (9 g) finely chopped garlic

2 cups (370 g) cooked quinoa

2 cups (60 g) spinach leaves, finely chopped

1/2 cup (75 g) crumbled feta cheese

1 cup (100 g) grated Parmesan cheese

Salt and pepper, to taste

18 to 20 white button or baby bella mushrooms

Nonstick cooking spray

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a small skillet, heat 1 tablespoon (15 ml) of the olive oil over medium-high heat. Add the bell pepper and onion. Cook, stirring occasionally, for 2 to 3 minutes. Stir in the garlic and cook for 1 to 2 minutes more. Transfer the mixture to a medium bowl.

3. Add the quinoa, spinach, feta, Parmesan cheese, remaining 1 tablespoon (15 ml) olive oil, and salt and pepper, and combine well.

4. Brush the mushrooms to remove any excess dirt. Carefully remove the stems and gently scrape out the gills with a small spoon to create a cavity. Place the mushrooms 2 inches (5 cm) apart on the prepared baking sheet.

5. Generously fill the 18 to 20 boats with the quinoa mixture, mounding it over the tops. Spray each mushroom with nonstick cooking spray and bake until the tops are crusty and golden brown, 10 to 12 minutes.

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