Recipe courtesy of Laura of Family Spice
Filled with protein rich quinoa, artichoke hearts, kale and cheese, these stuffed mushrooms are filling and nutritious as an appetizer, snack or lunch.
Prep Time: 20 min | Cook Time: 45 min | Servings: 5 | Serving Size: 2 mushrooms
1 cup artichoke hearts, pickled, drained & finely chopped
1 cup kale, finely chopped
1/2 cup quinoa, cooked
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 tsp salt
1/8 tsp black pepper, ground
10 large mushrooms
2 lemon, wedges
Preheat oven or toaster oven to 385ºF.
In a medium-sized bowl combine artichoke hearts, kale, quinoa, mozzarella cheese, Parmesan cheese, 1/4 tsp salt and 1/8 tsp black pepper.
Remove the stems and scrape out the gills from mushrooms. Place mushrooms on a baking sheet and generously stuff with the artichoke filling.
Bake until cheese is browned, approximately 45 minutes. Serve with lemon wedges.