A modern twist on an Ancient Grain: Tomato, Basil, and Sprouted Quinoa Stuffed Mushrooms

Trying to find something exciting or different to eat that isn’t full of fat or sodium? That can be a royal task, to say the least. Or maybe you’re just wanting to broaden horizons or impress at family game night? Sometimes all we need to do is add one new ingredient to the roster to mix things up! This time, my new player is Quinoa.

First… what is Quinoa?? The ancient Inca people referred to it as “the mother of all grains.” Gluten free and containing ALL 9 of the essential amino acids, Quinoa is lower in carbohydrates than rice. How’s that for an intro?

Ashley and I have been experimenting with Tru Roots Quinoa to add some pizazz to our culinary portfolios and THIS is my favorite one so far. Bringing a mouthful of flavor and that warm fuzzy feeling after you eat something wonderful, I introduce to you tomato, basil, and sprouted quinoa stuffed mushrooms! YUUUUUUM! The flavor of these little appetizers knocked our socks off and we hope you will enjoy them as well! This recipe, and others, can be found here, at Tru Roots' website.

INGREDIENTS

2 (6 to 8 oz.) packages baby bella mushrooms

3 tablespoons butter

1/4 cup minced onion

2 teaspoons minced garlic

1/8 teaspoon crushed red pepper flakes

1 cup cooked truRoots® Accents® Organic Sprouted Quinoa Trio

1/3 cup chopped plum tomato, seeds removed

6 tablespoons shredded Parmesan cheese, divided

1 1/2 teaspoons minced fresh basil

INSTRUCTIONS

HEAT oven to 400°F. Remove stems from mushrooms. Finely chop stems.

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.

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.

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.