Teriyaki Stuffed Mushrooms
Yields: 8 mushroomsServes: 2 as an appetizer*See tip below for entree recipe
Mushrooms:
8 cremini mushrooms1 T olive oilSea salt + black pepper to taste
Filling:
½ cup cooked quinoa⅓ cup minced pineapple3 T minced cashews2 green onions thinly sliced
Teriyaki Sauce:
¼ cup tamari1 T maple syrup1 T honey1 T cornstarch¼ t ginger¼ t garlic
- Preheat oven to 375 degrees.
- 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.
- Cook quinoa according to package instructions and combine with remaining filling ingredients.
- Combine sauce ingredients in saucepan and cook over medium heat until desired thickness (roughly 1 to 2 minutes). Stir constantly.
- Add 1 T of sauce to filling mixture and stir. Set remaining sauce aside.
- Fill each mushroom with filling (½ - 1 T depending on mushroom size).
- 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!