Onion Stuffed With Quinoa And Mushrooms Recipes

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

ONION AND MUSHROOM QUINOA

Steps:

• Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.

QUINOA-STUFFED MUSHROOMS

Steps:

• Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
• While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
• Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
• Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
• Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

ONION STUFFED WITH QUINOA AND MUSHROOMS

Steps:

• Up to 6 hours before mealtime, place the quinoa in a stainer and rinse under cold running water for 1 minute. Fill a saucepan with water, add the quinoa and bouillon cube, and bring to a boil. Cover and cook over medium-low heat for 15 minutes, or until the quinoa is tender. Drain in a strainer and set aside.
• Peel the onion and cut about 1 inch off the top. Pop out the center of the onion, leaving just the 2 outer layers. (Cut an X in the center few rings of the onion from the top to the bottom and wiggle the knife around to remove the middle of the onion. It doesn't matter if the center of the onion gets broken up because you are chopping it anyway. Once you have the center out, use your fingers to remove the remaining rings, keeping the 2 outer layers intact.) Chop the inside of the onion into 1/2-inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms into quarters. Peel the carrot, cut in half lengthwise, then cut into 1/4-inch-thick slices. Trim and discard the ends of the celery, cut in half lengthwise, then cut into 1/4-inch-thick slices.
• Place the oil in a large skillet over medium-high heat. Add the mushrooms, chopped onion, carrot, and celery and cook, stirring frequently, for 12 to 15 minutes, or until the onion is soft. Stir together the quinoa and mushroom mixture and season with salt and pepper.
• Carefully separate the two large onion layers, keeping both intact, and place them in an 8-inch square baking pan. Spoon the quinoa mixture into each of the onion layers and cover with aluminum foil. Refrigerate until ready to use.
• Cut the thick red stem out of the red chard leaves and rinse the leaves well. Place the still-wet chard leaves in the skillet and cook over medium heat for 5 to 6 minutes, or until completely wilted. Remove from the heat, cool completely, cover with plastic wrap, and refrigerate until ready to use.
• One hour and 15 minutes before mealtime, preheat the oven to 350°F. Leave the aluminum foil on the onion shells and bake for 1 hour, or until the quinoa is warmed through.
• Five minutes before mealtime, remove the plastic wrap from the chard and cook over medium-high heat, stirring occasionally, for 5 minutes, or until hot.
• Place some of the chard in the center of each plate and, using a spatula to keep in the quinoa, carefully top with a quinoa-filled onion shell. Serve immediately.
• Quinoa is a seed, not really a grain, though it's cooked and used like whole grains. It's very high in protein, and unlike wheat or rice, it contains a balanced set of essential amino acids, making it an unusually complete vegetarian source of protein. It's also a good source of dietary fiber and phosphorus and is high in magnesium and iron. Plus, it's gluten free and easy to digest. It has a nice mild, nutty flavor, too. What more could you want?

QUINOA-FETA STUFFED MUSHROOMS

Steps:

• Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.
• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

QUINOA AND MUSHROOM STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut peppers either in half or a hole in the top. Remove all seeds.
• 3. Bake peppers while preparing mix.
• 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
• 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
• 6. Spoon mixture into peppers and bake another 15-20 minutes.

CARAMELIZED ONION AND MUSHROOM QUINOA

Steps:

• In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
• Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.