Quinoa Pine Nut Stuffed Mushrooms

Ingredients

• Gluten-free, non-stick baking spray
• 24 large button mushrooms
• ¼ cup Vidalia onion, minced
• 2 tablespoons extra-virgin olive oil
• ½ cup cooked brown rice
• ½ cup cooked quinoa
• 2 carrots, peeled and grated
• ½ cup pine nuts, finely chopped
• 2 tablespoons salsa
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 chives, finely chopped

Directions

1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray. Clean mushrooms and remove stems. Set mushroom caps aside; discard stems. In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes. Add cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt, and pepper.
2. Cook until warm, approximately 3-4 minutes. Remove from heat. Using a teaspoon, transfer rice mixture to each mushroom cap. Slightly over-stuff mushroom caps with rice mixture. Place stuffed mushrooms in a single layer in the prepared baking dish. Bake,uncovered, for 15 minutes. Remove from the oven. Garnish with fresh chives. Serve warm.

Servings

Makes 24.

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