Mini Quinoa and Rice Stuffed Mushrooms by Amie Valpone in Clean Eating, September 10, 2012
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These tender mushrooms and their protein-packed quinoa stuffing aren’t just for grown ups, kids will love them too — those with adventurous palates anyway. They’re the perfect on-the-go snack for when you’re stuck on the soccer field watching games or running errands. And the best part? They’ll last up to 4 days in your fridge in a sealed container so make a batch early in the week and keep them on-hand for busy times when you need a snack. Either way your family is sure to enjoy these bite-sized nibbles.
Mini Quinoa Rice Stuffed Mushrooms
(Vegan and Gluten-Free)
24 button mushrooms
1/4 cup Vidalia onion, minced
2 tablespoons extra-virgin olive oil
1/2 cup cooked wild rice
1/2 cup cooked quinoa
2 carrots, peeled and grated
2 tablespoons sesame seeds, finely chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoon hummus
3 chives, finely chopped
2 teaspoon Barlean’s ground flax seeds
Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
Clean mushrooms and discard stems. Set mushroom caps aside.
In a small skillet over medium heat, cook onion in oil until translucent, approximately 5 minutes.
Add cooked rice, quinoa, carrots, sesame seeds, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat; mix in hummus.
Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.
Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 10-12 minutes or until golden brown.
Remove from the oven; garnish with fresh chives and ground flax seeds.
Serve warm as an after school snack or pack in a sealable container for a school lunch.
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