Tomato, Basil And Sprouted Quinoa Stuffed Mushrooms

1. 1

   HEAT oven to 400u00b0F. Remove stems from mushrooms. Finely chop stems.

2. 2

   HEAT butter in large skillet over medium-high heat. Add stems, onion, garlic and pepper flakes. Cook 3 minutes or until onion is tender. Remove from heat.

3. 3

   STIR in quinoa, tomato, 3 tablespoons cheese and basil. Fill mushroom caps with quinoa mixture. Place in 13 x 9-inch baking pan. Bake 12 minutes. Top with remaining cheese. Bake an additional 5 minutes.

4. 4

   To Make 1 Cup Sprouted Quinoa Trio: Follow package instructions using 2/3 cup water and 1/3 cup sprouted quinoa trio. Add 1/4 teaspoon salt, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.