These bite-sized servings are ideal for appetizers or a light lunch. For a larger meal, use stuffing to fill portobello mushroom caps.
Yield: 24 mushrooms
- 24 white button mushrooms
- 2 T. olive oil, divided
- 2 T. finely chopped onion
- 1 clove garlic, peeled and minced
- 1 cup fresh spinach leaves, chopped
- 1/2 cup ricotta cheese
- 1 large egg
- 1 T. grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup cooked quinoa
Preheat oven to 350 degrees F.
Wipe mushrooms clean with damp cloth, and remove stems, setting aside to use in stuffing. Use 1 tablespoon olive oil to lightly rub over each mushroom cap. Arrange caps, top down, on ungreased baking sheet. Finely chop stems.
In large skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and garlic. Cook for 2 minutes, then add spinach and mushroom stems. Cook 2 to 3 more minutes. Remove mixture from heat and let cool.
In small bowl, combine ricotta, egg, Parmesan, salt and pepper. Stir cheese mixture into cooled spinach mixture. Add quinoa and stir until combined.
Place about 1 tablespoon of the stuffing in each mushroom cap. Mound stuffing and press gently to fill cap.
Bake 25 to 30 minutes or until mushrooms are tender and stuffing has set and begins to brown. Serve warm.