Recipe for QUINOA-STUFFED MUSHROOMS - Martinsville Bulletin

QUINOA-STUFFED MUSHROOMS
Vegetables & Side Dishes
Contributed by: Marialisa Calta
Ingredients: Yield: 4 servings 8 white or cremini mushrooms (2 inches in diameter), caps and stems wiped clean 2 tablespoons walnut or olive oil 1 tablespoon unsalted butter 1 scant tablespoon minced garlic 1 small leek, white part only, washed and chopped (about 1?3 cup) 1?4 cup uncooked quinoa, rinsed 1?2 cup chicken stock or canned broth 1 to 2 teaspoons fresh lemon juice 2 tablespoons chopped walnuts 2 tablespoons chopped fresh Italian (flatleaf) parsley Pinch coarse (kosher) salt
Preheat oven to 425 degrees. Separate mushroom stems from the caps. Finely chop the stems, measure out a generous 1?3 cup and set side. (Discard any leftover stems or save for another use.) Brush mushroom caps inside and out with 1 tablespoon of the oil. Arrange caps, open side up, on a baking sheet. Melt butter in a skillet over medium-high heat. Add garlic, leek and reserved mushroom stems and saute until fragrant and tender, 3 to 4 minutes. Stir in the quinoa and chicken stock, and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed and the quinoa is tender, 8 to 10 minutes. Stir in lemon juice to taste, then the walnuts and parsley, and season with salt. Using a teaspoon, pack stuffing inside the mushroom caps, mounding it high. Drizzle the remaining tablespoon of oil over the mushrooms and roast until they are hot and fork-tender, about 10 minutes. Serve hot. Recipe from “Hay Day Country Market Cookbook” by Kim Rizk (Workman Publishing, 1998).
(This recipe was contributed as part of a "Cook of the Week" feature.)