Ingredients

Scale

1 Tablespoon butter
8 oz. fresh mushrooms
2 – 4 cloves of fresh garlic, peeled & chopped fine
2 Tablespoons dry white wine
Red Robin Seasoning & fresh ground pepper
4 eggs
1 cup cooked quinoa, cooled
1 Tablespoon plain nonfat Greek yogurt
3 oz. Fontina cheese, shredded (or other flavorful Italian cheese, shred a little extra for the tops)
1 teaspoon finely chopped fresh tarragon or basil (or other herb of your choice)
1/2 teaspoon cream of tartar

Instructions

Preheat the oven to 350 F. Spray two mini-muffin pans with cooking spray.
In a medium saucepan over medium heat, melt the butter, then add the mushrooms and garlic and stir to mix well. Saute for a few minutes until the mushrooms start to get cooked a bit. When they seem a little dry, add a Tablespoon of white wine and cook and stir until the wine is gone, then add another Tablespoon of wine and cook and stir until the wine is gone and the mushrooms are tender. Sprinkle with Red Robin Seasoning and pepper and stir to mix, then taste and add more seasoning if desired. (Remember you’ll be adding salty cheese later, so take it light on the salt.) Take the mushrooms off the heat and set aside.
Now, separate the eggs, putting the yolks in a medium mixing bowl and the whites in a smaller mixing bowl. Whisk the yolks until they are smooth, then stir in the quinoa and yogurt. Add the mushrooms, cheese and herbs and stir until it’s all well mixed.
Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle with the cream of tartar, then beat some more until stiff peaks form. Gently fold the egg whites into the cheesy mushroom mixture.
Fill the mini muffin cups just barely below the top with the mushroom egg mixture, making sure to get some chunks of mushroom in each cup. Sprinkle each puff with about 1 teaspoon of shredded cheese.
Bake at 350 for 15 – 18 minutes or until the puffs are “puffed” and just lightly golden brown on top. They will fall a bit after you take them out of the oven. That’s okay. Wait just a few minutes, then gently lift the puffs from their pan with a fork and set on a serving plate. Serve hot.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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