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Mushroom-Stuffed Mushrooms

Ingredients

• 16 small white button mushrooms, brushed clean
• 1/4 cup olive oil
• 1 small yellow onion, finely chopped
• 1 small Indian green chile or serrano chile, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups cooked white quinoa
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Directions

1. Preheat the oven to 350 F.
2. Remove the stems from the mushrooms.
3. Set the caps aside, and finely chop the stems.
4. In a large pan over medium-high heat, warm the oil.
5. Once the oil begins to shimmer, add the onion and chile and cook, 5 to 7 minutes.
6. Add the chopped mushroom stems and cook, 2 to 3 minutes.
7. Stir in the garlic and cook for 1 minute.
8. Transfer the mixture to a bowl and let cool for 5 minutes.
9. Add the cooked quinoa, Parmesan, cilantro, salt, and black pepper and stir to combine.
10. Arrange the mushroom caps on a baking sheet and fill them with the quinoa mixture.
11. Bake the stuffed mushrooms for 12 minutes.
12. Let cool for about 5 minutes.
13. Drizzle each stuffed mushroom with olive oil before serving.

Attribution