Onion Stuffed With Quinoa And Mushrooms Recipes

CARAMELIZED ONION AND MUSHROOM QUINOA

Steps:

• In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
• Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

QUINOA-STUFFED MUSHROOMS

Steps:

• Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
• While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
• Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
• Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
• Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

ONION AND MUSHROOM QUINOA

Steps:

• Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.

QUINOA - STUFFED MUSHROOMS

Steps:

• 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.

QUINOA STUFFED MUSHROOMS

Steps:

• 1. In a large stock pot, saute onions, garlic, celery, cabbage, and parsley until tender and a bit dry.
• 2. Add the meatless crumbles, and the crumbled veggie patty, walnuts, spices, and the cooked quinoa. Mix gently and set aside.
• 3. Coat the bottom of a large baking pan with olive oil. Tear the cooled red peppers into strips. (Each pepper should yield eight strips).
• 4. Lay eight strips down on the bottom of the baking pan. Spread the spinach leaves on top of the red peppers. Sprinkle the cheese on top of the spinach. Place the mushrooms on top, with the hole side up.
• 5. Cover everything with the quinoa mix, making sure that the caps are nice and full of the mix.
• 6. Lay the remaining strips of red peppers on top of the mix. Bake at 350 for about 50 min.
• 7. There are several ways that you can roast peppers. The 'laziest' way is to put a sheet of parchment paper on a baking tray, spray the pepper with cooking spray and set the oven to 350. Put the peppers in, uncovered for about 45 minutes. When the peppers are about half done, turn them over. The skin is very hot!! When the pepper is exposed to air, and the skin peels away easily, it is done. Remove from the oven, and cover with a big bowl (to allow them to steam). After they cool, the skin will slip right off of them. You can also broil the peppers. I stand right next to my oven when I use this method, as the peppers burn very quickly. This method only takes about ten minutes, but be sure that all sides are darkened. Follow above directions after removing the peppers from the oven. The third way is done on the stove using a hot skillet. Just roll the peppers back and forth until they are blackened. Another way is to stick a fork in the pepper, hold over a gas flame until blackened. Follow as above. Or, you can pick up a jar of them from the grocery.
• 8. *I like to use the inner 'chunk' of cabbage since it is much sweeter. It is ok to use all of the green onion, white as well as green. My meatless brand of choice is Morning Star. Both the crumbles and the Garden Veggie patties can be found in the freezer section, in green packaging. The patties will add an extra bit of crunch, as they have water chestnuts in them. If you choose to use the flax seed, it doesn't change the taste the, but it will thicken the entire dish. I was going to use mozzarella cheese but was out. The Parmesan cheese worked fine. I wasn't going for a binder since the flax seed will do that.