Stuffed Portabella Mushrooms with Quinoa and Pine Nuts

• Seeds of Change® product used in recipe: Quinoa & Brown Rice
• Segment: Main course
• Cuisine Type: Regional

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
4		1 mushroom		15 min		45 min		Medium

Ingredients
Measurement		Ingredient		Cut or specific
1 Each		Seeds of Change® Quinoa & Brown Rice
4 Each		Large portabella mushroom caps
1/2 Cup		Pine nuts
1/2		Asiago cheese		Grated
2		Scallions		Chopped
1/4 Cup		Parsley		Chopped

Directions

1. Cook quinoa according to package directions. Rinse mushrooms and pat dry. Remove and chop stems.
2. Combine mushroom stems with quinoa, pine nuts, cheese, scallions and parsley
3. Place mushrooms up on oiled pan. Spoon quinoa mixture into mushroom cap and press lightly.
4. Bake at 350 for 20 minutes and serve.

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

• Lisbon White Scallion
• Forest Green Parsley

Nutritional Information
Serving Size		112g
Servings
Calories Per Serving		320
Calories from Fat		160
Total Fat		18g (28% DV)
Saturated Fat		3.5g (18% DV)
Cholesterol		15mg (5% DV)
Sodium		580mg (24% DV)
Total Carbohydrates		33g (11% DV)
Dietary Fiber		4g (16% DV)
Sugars		7g
Protein		11g
Percent Daily Values (DV) are based on a 2,000 calorie diet.