Stuffed Mushroom Crowns

Stuffed Mushroom Crowns

Stuffed Mushroom Crowns

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The mother grain Quinoa reigns supreme in these delicious mushroom crowns. Quinoa loves to grow atop mountainous regions of the South American Andes. Quinoa is a Super-Grain with many nutritious benefits and is coming to a plate near you.  Be sure to rinse your Quinoa a few times before cooking to fully enjoy these savory crowns.

 

Advance Preparation required:

 

25 to 30 Button Mushrooms (about two 8 oz packages)

Marinade:

6 Tablespoons Olive Oil

4 Tablespoons Tamari or Braggs Liquid Aminos

2 Tablespoon Lemon Juice

½ Teaspoon Agave Nectar

¼ Cup Spring water

Combine Marinade ingredients in a square dish or cake pan. De-stem mushrooms by placing cap in your right hand and gently twisting the stem with your left hand (use a metal spoon to remove any extra stem pieces). Chop stems and set aside.  Place mushroom caps in marinade. Swirl the mushroom caps around in the marinade to coat. Place in the refrigerator for 1 to 2 hours.

 

Stuffing:

 2 Tablespoons minced onions

1 Garlic clove minced

8 Tablespoons uncooked quinoa rinsed and scrubbed

1 to 2 Teaspoons paprika

Sea salt to taste

4 Tablespoons canned diced tomatoes

3 Tablespoons tomato liquid

1 Medium carrot grated

2 Cups of corn chips

Fresh parsley for garnish

Rinse and scrub the quinoa in a metal strainer to remove the bitter outer skin of the grain. Repeat several times until the water runs clear. Set aside.

In a small skillet heat 2 Tablespoons of Olive Oil. Add the onions, garlic, and the mushroom stems.  When onions become translucent, stir in the Quinoa followed by the paprika and sea salt. Stir to combine then add the diced tomatoes and tomato liquid followed by 3 tablespoons of the marinade. Bring to a boil then cover and reduce heat to low.  Cook until the quinoa absorbs most of the liquid. Add a few Teaspoons of marinade if quinoa seems too dry.

Preheat oven to 375 Degrees Fahrenheit. Oil a large cookie sheet.

Place the corn chips in a large bowl and use your hands to crumble the corn chips into small pieces. Stir in the quinoa mixture and the grated carrot until fully mixed. Taste and adjust seasonings to your liking.

Remove mushrooms from marinade and lightly pat them with a paper towel to remove excess marinade. Carefully fill each cap with 1 to 3 Teaspoons of quinoa stuffing depending on the size of your mushroom caps creating a mountain of quinoa filling.  Place mushroom caps on baking sheet with the stuffing side up. Bake 15 minutes or until light brown and bubbly.

Cool slightly before serving. Garnish with the parsley

 

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