I made these stuffed mushrooms to take to the blogger book club back in October.
Quinoa Stuffed Mushrooms
gluten free, veganadapted from this recipe from Queen of Quinoa
2 small containers white button mushrooms1/3 cup cooked black quinoa1/3 yellow onion, finely chopped1/2 yellow bell pepper, finely chopped2 cloves garlic, minced2 leaves sage, finely choppedsmall pile oregano (very exact measurement here)2 tablespoons olive oil1 teaspoon red pepper flakessalt and pepper, to tastefew slices sharp cheese (I used a cave aged mellage)
Saute onion, garlic, and bell pepper in olive oil till they just start to brown. Remove from heat and add quinoa, sage, oregano, red pepper flakes, and salt and pepper.
Remove stems from mushrooms and clean with a damp paper towel. Spoon quinoa mixture into mushrooms and place onto baking sheet. Bake for 20 minutes in a 400 degree oven. Place thin slices of cheese onto tops of mushrooms and return to oven for 5 minutes (or omit for vegan). Serve.
These make a great appetizer and the red pepper gives them a great spiciness.
I love all things with mushrooms and these were no exception. I actually have another recipe for stuffed mushrooms that includes things like cream cheese and crab and they are mouthwatering, but I this version is a little more healthy.
And because I'm an enginerd I wanted to share these pictures.
Oak Park is home to the largest collection of houses and buildings designed by Frank Lloyd Wright. Frank Lloyd Wright is know for his unique and eclectic designs and is recognized as one of the greatest twentieth century architects.
I've seen a few Wright houses before in Wisconsin including the Taliesin in Spring Green.