Ingredients

Scale

8 oz. baby bella or button mushrooms
1 teaspoon butter
1 – 3 cloves garlic, chopped
1 cup frozen, thawed spinach (or cooked fresh, measured after cooking)
1/2 cup cooked quinoa
1/4 cup chopped pecans
1 1/2 – 2 oz. Garlic Herb Sundried Tomato Cheese Spread (recipe here)
1 – 2 oz. shredded flavorful white cheese (Dubliner, Asiago, Romano, or Parmesan)

Instructions

Preheat the oven to 400 F. Remove the stems from the mushrooms and chop them. Rub a bit of butter over the bottom of a warmed frying pan, then add the mushroom stems and garlic and saute until the mushrooms are tender.
Stir in the spinach, quinoa, pecans and cheese spread until everything is well mixed. Add salt & pepper to taste, if needed. Stuff the quinoa mixture into the mushroom caps and set in a rimmed baking sheet. Sprinkle lightly with shredded cheese.
Bake at 400 F. for 15 – 20 minutes until the mushrooms are tender and juicy and the cheese is melted. Enjoy while they are warm–or chill in a covered container and reheat in the microwave at serving time.

Notes

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

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.