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
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 basil
Freshly ground pepper to taste
1 diced avocado (optional)
Diced tomatoes (optional)
- Preheat oven to 350 degrees F. Remove stems from mushrooms; chop and set aside.
- In a medium-sized mixing bowl, combine seeds, yeast, oil and vinegar; mix well.
- Stir in vegetables, including chopped mushroom stems and quinoa (or sweet potatoes); mix to coat. Add pepper and basil.
- Spoon vegetable/seed mixture into mushroom caps.
- Place mushrooms on lightly coated baking sheet and bake for 15 to 20 minutes, until mushrooms are slightly crispy.
- Remove from oven and topped with diced avocados, diced tomatoes and basil leaves.
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