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Quinoa and Vegetable Stuffed Mushrooms

Kelli Dunn
  • 60 minutes
  • Serves 24

INGREDIENTS

1/2 cup

Baby spinach

24

Button mushrooms

3 cloves

Garlic

1 tsp

Rosemary, fresh

1

Shallot

1/2 cup

Quinoa, cooked

1

Black pepper, Freshly ground

3/4 cup

Red peppers, roasted

1

Salt

2 tbsp

Olive oil

1 tbsp

White wine vinegar

1/4 cup

Parmesan cheese