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1.
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Preheat oven to 350 F. Prepare quinoa according to package instructions in either a covered stock pot or a rice cooker.
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However, use the vegetable stock instead of water to cook the quinoa.
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Also, make sure to add the butter and salt and pepper into the cooking fluid.
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2.
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While the quinoa cooks, prepare the mushrooms by removing the stems (reserve them) and thoroughly wiping each one with a clean damp washcloth or paper towel.
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If you feel you must wash the mushrooms to remove the dirt, do so long in advance of preparation as the mushrooms must be completely dry before preparing this recipe.
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3.
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Rub the mushroom caps with about 1/4 of the olive oil and then apply a light dusting of salt and pepper and set them aside.
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4.
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Remove the tough end of the mushroom stems and discard.
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Cut the remaining mushroom stems into small pieces.
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5.
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Heat remaining olive oil in a skillet over medium heat.
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Add shallots and chopped mushroom stems to the skillet.
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Fry until moisture disappears.
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Add sage and thyme and cook for one minute.
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6.
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Stir in the cream cheese, sun-dried tomatoes, salt, black pepper and cayenne pepper.
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When cream cheese is melted, remove pan from the heat and stir in the Asiago cheese.
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Then stir this cheese mixture into the quinoa and stir gently.
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7.
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Using a small spoon, fill each mushroom cap with a generous amount of stuffing.
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Depending on how big your mushrooms are and how full you stuff them will depend on how many you use.
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8.
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Arrange the mushroom caps in a baking dish that youve sprayed with non-stick cooking spray.
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Apply breadcrumbs to the top of the mushrooms.
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Carefully pour in the wine until the bottom of the baking dish is covered to a depth of 1/8 inch (adjust amount of wine as needed).
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9.
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Bake for 20-25 minutes or until mushrooms are hot.
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This recipe is inspired by a sausage and cheese stuffed recipe that I have.
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I wanted to make a vegetarian option.
