Quinoa-Stuffed Mushrooms with Peppadews
Peppadews are a small (cherry tomato-sized) mild piquanté pepper, with a mild and slightly sweet flavor. You can find them pickled in jars, or in the olive bars or deli counters at your grocery store.
Quinoa-Stuffed Mushrooms with Peppadews
Peppadews are small red peppers, that are mild and sweet in flavor. You can find peppadews in jars, or in the olive or deli bar at some grocery stores.
Ingredients
- 1/4 cup white quinoa
- 30 Cremini mushrooms about 2" across
- 1 Tbsp olive oil
- Salt & pepper
- 1 Tbsp butter or margarine
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 1/3 cup Parmesan cheese grated (optional)
- 1/4 cup GF panko breadcrumbs
- 1/4 cup fresh parsley chopped
- 2 Tbsp pickled Peppadews finely chopped
- 1 egg
Instructions
- Boil quinoa in 2 cups of salted water for 12 minutes, or until tender. Drain, set aside and allow to cool.
- Remove mushroom stems (reserve for stuffing), brush with oil and place in a baking pan. Sprinkle with salt and pepper and bake for 400°F for 10 minutes.
- Finely chop mushroom stems and sauté with onions, garlic, and thyme in butter, until onions are soft and just starting to brown. Set aside.
- In a bowl combine quinoa, onion mixture, and remaining ingredients, stirring until combined. Season with salt and pepper, then stuff pre-baked mushroom caps.
- Bake for another 10 minutes, until filling is hot.
Notes
Other uses for peppadews - finely chop and add to: pasta dishes, mayonnaise, sandwiches, burgers, guacamole, salsa, grilled cheese sandwiches, added to cornbread batter. Keep whole and stuff with cheese (goat or feta).
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