For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!). Enjoy!
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
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