Most stuffed mushrooms are smothered by a heavy layer of melted cheese, but these tasty caps contain only a light mixture of quinoa, fresh veggies and a trio of healthy seeds (hemp, chia and sesame). Just scoop, fill and bake for an irresistible appetizer that not only tastes great but is great for you!
Makes 6 appetizers
6 portabella mushrooms
1 diced carrot
½ red or yellow pepper, diced
¾ cup diced zucchini
½ cup chopped Brussels sprouts
1/3 cup cooked quinoa or cooked sweet potatoes
1 Tbsp. chia seeds
1 Tbsp. sesame seeds
3 Tbsp. hemp seeds
¼ cup nutritional yeast
1 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
1-2 Tbsp. chopped fresh basil
Freshly ground pepper to taste
1 diced avocado (optional)
1 diced tomato (optional)
1. Preheat oven to 350 degrees F. Remove stems from mushrooms; chop and set aside.
2. In a medium-sized mixing bowl, combine seeds, yeast, oil and vinegar; mix well.
3. Stir in vegetables, including chopped mushroom stems and quinoa (or sweet potatoes); mix to coat. Add pepper and basil.
5. Spoon vegetable/seed mixture into mushroom caps.
6. Place mushrooms on lightly coated baking sheet and bake for 15 to 20 minutes, until mushrooms are slightly crispy.
7. Remove from oven and topped with diced avocados, diced tomatoes and basil leaves.
“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog, or visit Mo on Facebook or www.macnmos.com for more “morselicious” ideas and tips.