These bite sized appetizers are easy to handoe and work well for parties of any size.
Serves 6
1/4 cup quinoa
10 to 12 white or cremini mushrooms, washed and clean
2 Tbsp extra-virgin olive oil, divided
1 Tbsp finely minced garlic
1/3 cup chopped leek, white part only
1/4 cup low sodium chicken or vegetable broth
1 to 2 Tbsp toasted, finely chopped walnets
2 Tbsp fresh Itlalian flat parsley, chopped
Sea salt to taste
Preheat oven to 425. Rinse quinoa with cool water in a fine mesh stainer for 2 minutes until water runs clear, this removes any debris as well as the bitter coating on the quinoa.
Seperate mushroom caps from the stems. Finely chop stems, measuring out a generous 1/3 cup of chopped stems to set aside. Brush mushroom caps inside and out with 1 tablespoon of oil. Arrange caps open side up on a baking sheet or in a baking dish.
Heat remaining oil in a large skillet over medium heat. Add garlic, lek, and reserved muchroom stems, sauteing until fragrant and tender, about 3 to 4 mintues. Stir in quinoa and broth and bring to a boil. Reduce heat, cover, and simmer until all liquid i sabsorbed and quinoa is tender, 8 to 10 minutes. Stir in lemon juice, walnuts, and parsley. Season to taste with salt.
Using a teaspoon, pack stuffing inside mushroom caps, mounding high. Roast until filled mushrooms are hot and fork tender, about 10 minutes. Serve hot or at room temperature.