Wednesday, November 21, 2012

Quinoa Stuffed Mushrooms- Recipe ReDux Post # 7



The theme for this month’s Recipe ReDux challenge is centered on “Vintage Side Dishes”- very timely with the Thanksgiving holiday approaching!  I was a bit stumped with this one because I have already “ReDuxed” a bunch of my family recipes, like Texas Hash, Dumplings, Cucumber Salad, Meatloaf and Mashed Potatoes  to name a few.  I have been wanting to re-make a stuffed mushroom recipe for awhile now and luckily when I started looking up vintage recipes on the Web, stuffed mushrooms were definitely among the “old school” favs listed- a perfect choice!  Most traditional stuffed mushrooms call for less than healthy ingredients like refined white breadcrumbs, fat laden butter and cream cheese as well as sausage and bacon.  I decided to put my own healthy twist by using the super grain quinoa, low fat cream cheese, turkey bacon and just a touch of parmesan cheese. The result was a delicious and flavorful stuffed mushroom that is actually low fat and low calorie too!  Try these as a great appetizer for your next party! And check out the some of these other great “Vintage Side Dish” recipes by the talented bloggers from the Recipe ReDux Clan!

Ingredients:
12 large button mushrooms
½ cup cooked quinoa
2 slices turkey bacon
3 tablespoons finely chopped white onion
1 teaspoon olive oil
2 tablespoons vegetable or chicken broth
1/8- ¼ teaspoon garlic powder
3 T cream cheese
4 tablespoons shredded parmesan cheese
Directions:
Preheat oven to 375 degrees.  Remove stems from mushrooms and set aside. Cook quinoa according to package directions. Coat a small pan with 1 teaspoon olive oil and add the onions.  Sauté on medium heat for 3-4 minutes until softened. Add the cooked quinoa, broth and garlic powder and cook for another 3-4 minutes.  Remove from the heat, let cool a bit, then transfer to a small bowl and then stir in the cream cheese. Place the mushrooms on a baking sheet and divide/add the filling to them. Bake for 15 minutes, until starting to brown. Remove from oven top with parmesan cheese, and bake for another 2-3 minutes until cheese is melted and lightly toasted.
Makes 12 servings
Serving size: 1 mushroom  Calories 40 Protein 2 g Carb 3 g Fiber 0 g Sugars 1 g Fat 2.5 g Saturated fat 1 g Sodium 85 mg




4 comments:

Dixya November 21, 2012 at 8:38 AM  

I love stuffing healthy grains into veggies..and I have tried with bell peppers and now this gives me an another idea. thanks for sharing. Happy thanksgiving,

Martha@ Best Ever Cookie Collection November 21, 2012 at 9:07 PM  

I love what you've done to make traditional stuffed mushrooms healthier without compromising their yumminess! Happy Thanksgiving!

Nina @ What's for eats? November 22, 2012 at 1:26 AM  

Love stuffed mushrooms! These look delicious.

Deanna - Teaspoon of Spice November 26, 2012 at 8:05 AM  

Oh, I love me some stuffed mushrooms and your ReDux recipe looks so so good!

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