- 1/2 cup plus 1 tablespoon water
- 1/3 cup uncooked quinoa, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 1/4 cup minced shallots
- 4 garlic cloves, minced
- 5 ounces fresh baby spinach, coarsely chopped
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 36 large cremini mushrooms, stems removed
- calories 68
- fat 3 g
- satfat 1.3 g
- monofat 1.2 g
- polyfat 0.4 g
- protein 4 g
- carbohydrate 8 g
- fiber 1 g
- sugars 2 g
- Est. Added Sugars 0 g
- cholesterol 6 mg
- iron 1 mg
- sodium 142 mg
- calcium 60 mg
How to Make It
Bring 1/2 cup plus 1 tablespoon water to a boil. Add quinoa; cover, reduce heat, and simmer 20 minutes or until quinoa is tender and liquid is absorbed. Fluff quinoa with a fork.
Preheat oven to 350°F.
Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and garlic; cook 5 minutes or until tender, stirring occasionally. Gradually add spinach, tossing constantly until spinach wilts. Remove from heat. Stir in quinoa, cheese, dill, salt, and pepper. Spoon mixture evenly into mushroom caps (about 1 1/2 teaspoons each). Arrange mushrooms on a foil-lined jelly-roll pan. Bake at 350°F for 25 minutes or until mushrooms are tender.
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