Button, Crimini, Button, OH MY!

This month at Evangelical Homes - Brecon Village we created a Superfood Mushroom tasting for residents.  Chef created a delicious dinner appetizer of Quinoa-Stuffed Mushrooms, while Christina explained to nutrition benefits of mushrooms.  Residents experienced various types of mushrooms such as Crimini, Button, Oyster, and Portabella.  Residents learned that the majority of mushrooms consumed in the US were grown in Pennsylvania.  Throughout the session, residents shared taste memories of mushrooms, recalling their favorite recipes.  Many requested for the various types of mushrooms to be added to the menu!  We hope you enjoy this tasty recipe created by Chef Janet!

Christina Weber and Janet Nichols

Makes 24 mushrooms

What You'll Need:
2 tablespoons olive oil
1 shallot, diced
24 button mushrooms, stems removed & finely chopped and caps set aside
3 cloves garlic, minced
1 teaspoon fresh rosemary
3/4 cup roasted red peppers (about 2 peppers), diced
1/2 cup baby spinach, shredded
1/2 cup cooked quinoa
1 tablespoon white wine vinegar
1/4 cup Parmesan cheese, plus additional for topping
Salt
Fresh ground pepper

What to Do:

Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil and set aside.

Heat oil in a large sauté pan over medium heat. Sautée shallot until translucent (but not browned), 3 to 4 minutes.

Add diced mushroom stems, garlic, and rosemary, and season with salt and pepper. Cook about 5 minutes more, until juices from mushrooms have evaporated.

Stir in the peppers, spinach, and quinoa.

Add vinegar and cook until fully absorbed.

Remove the pan from the heat and stir in the Parmesan cheese. Taste and season with salt and pepper, as necessary.

Use a small spoon to fill mushroom caps. Arrange on the baking sheet, and bake for 30 minutes.

Remove from the oven and serve warm.