Directions:
- Preheat oven to 425°F.
- Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
- Separate mushroom caps from stems.
- Finely chop stems and measure out a generous 1/3 cup.
- Spray caps with olive oil spray inside and out. Set on baking sheet open side up
- Swish quinoa again and them drain in through a fine sieve strainer.
- Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.
- Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
- Stir in lemon juice, walnuts and parsley.
- Season to taste with salt.
- With a teaspoon, pack stuffing inside mushroom caps, mounding high.
- Roast till hot and fork tender, about 10 minute
- Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.1 Kcal (340 kJ) | ||
| Calories from fat | 39.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 7% | |
|---|---|---|---|
| Sodium | 8.02mg | 0% | |
| Potassium | 256.04mg | 5% | |
| Total Carbs | 7.9g | 3% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 54.7mg | 304% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 114.03 Kcal (477 kJ) | ||
| Calories from fat | 55.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 7% | |
|---|---|---|---|
| Sodium | 11.27mg | 0% | |
| Potassium | 359.98mg | 5% | |
| Total Carbs | 11.1g | 3% | |
| Sugars | 0.51g | 1% | |
| Dietary Fiber | 1.18g | 3% | |
| Protein | 4.99g | 7% | |
| Vitamin C | 6mg | 7% | |
| Iron | 76.9mg | 304% | |
| Calcium | 55.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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