Savory Quinoa-Stuffed Mushrooms

Makes 10 | Prep time: 1 hour | Cook Time: 20 mins

Ingredients

• 2 (6 to 8 oz.) packages baby bella mushrooms

• 3 tablespoons Butter

• 1/4 cup minced onion

• 2 teaspoons minced garlic

• 1/8 teaspoon crushed red pepper flakes

• 1 cup cooked TruRoots® Organic Sprouted Quinoa Blend cooled

• 1/3 cup chopped plum tomato, seeds removed

• 6 tablespoons shredded Parmesan cheese, divided

• 1 1/2 teaspoons minced fresh basil

Instructions

• 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.