Teriyaki Stuffed Mushrooms

Yields: 8 mushrooms

Serves: 2 as an appetizer

*See tip below for entree recipe

Mushrooms:

8 cremini mushrooms

1 T olive oil

Sea salt + black pepper to taste

Filling:

½ cup cooked quinoa

⅓ cup minced pineapple

3 T minced cashews

2 green onions thinly sliced

Teriyaki Sauce:

¼ cup tamari

1 T maple syrup

1 T honey

1 T cornstarch

¼ t ginger

¼ t garlic

1. Preheat oven to 375 degrees.
2. Wash mushrooms and remove stems (take a spoon and gently scoop out some of the mushroom if openings are too small for the filling). Toss in olive oil, salt, and pepper.
3. Cook quinoa according to package instructions and combine with remaining filling ingredients.
4. Combine sauce ingredients in saucepan and cook over medium heat until desired thickness (roughly 1 to 2 minutes). Stir constantly.
5. Add 1 T of sauce to filling mixture and stir. Set remaining sauce aside.
6. Fill each mushroom with filling (½ – 1 T depending on mushroom size).
7. Bake mushrooms for 20 min at 375. Plate when finished. Drizzle teriyaki sauce and garnish with a sprinkle of green onion.

TIPS

For quicker prep – substitute frozen brown rice or quinoa (cook according to package instructions) and use a pre-made teriyaki sauce with low sugar and minimal “crap” or simply use tamari sauce.

For an entree for 2 people – substitute 2 portobello mushroom caps for cremini mushrooms, double the filling, and add your choice of mixed vegetables to the side!