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Stuffed Portabella Mushrooms with Quinoa and Pine Nuts

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Preparation Time
45 minutes

Serves 4 / Serving Size 1 Stuffed Mushroom
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  • 1 Seeds of Change Cuzco Whole Grain Quinoa Blend
  • 4 large portabella mushroom caps
  • 1/2 cup pine nuts
  • 1/2 cup grated Asiago cheese
  • 2 chopped scallions
  • 1/4 cup chopped parsley
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    1. Cook quinoa according to package directions. Rinse mushrooms and pat dry. Remove and chop stems. Combine mushroom stems with quinoa, pine nuts, cheese, scallions and parsley.
    2. Place mushrooms up on oiled pan. Spoon quinoa mixture into mushroom cap and press lightly. Bake at 350 for 20 minutes and serve.
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