Gluten Free Day 12 – Stuffed Mushroom Cups

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!

Ingredients:

1. 12 large button mushrooms

2. ½ cup cooked quinoa

3. 2 slices turkey bacon

4. 3 tablespoons finely chopped white onion

5. 1 teaspoon olive oil

6. 2 tablespoons vegetable or chicken broth

7. 1/8- ¼ teaspoon garlic powder

8. 3 T cream cheese

9. 4 tablespoons shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

2. Remove stems from mushrooms and set aside.

3. Cook quinoa according to package directions.

4. 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.

5. Remove from the heat, let cool a bit, then transfer to a small bowl and then stir in the cream cheese.

6. 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

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