Quinoa Stuffed Mushrooms

Ingredients

• •1 tablespoon cooking oil to saute
• •2 cloves garlic
• •½ teaspoon garlic powder
• •½ teaspoon ground pepper
• •1 tablespoon olive oil
• •½ cup onion
• •⅔ cup orange bell pepper
• •⅔ cup peas
• •6 medium portabella mushrooms
• •1 cup quinoa
• •1 teaspoon sea salt
• •⅔ cup tomato
• •1½ cups water

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Method

From foodista.com — read the original

1. 1Preheat oven to 375F. In medium sauce pan, add quinoa and water to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes. Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat.
2. 2Add a dash of salt and pepper. Cook for about 5-7 minutes, stirring.
3. 3Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt.
4. 4Mix thoroughly and let it finish cooking with the lid on. Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray.
5. 5Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper. Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.