Greek Feta Quinoa Stuffed Mushrooms

The flavor profile of this appetizer is classically Greek with hints of lemon and dill to complement the tart tangy feta cheese. They can be made up to 2 days ahead of your party or dinner. Keep in the fridge and then bake according to the directions for a quick appetizer that won’t keep you from enjoying your guests. Better yet, bring everyone into the kitchen and make them together! Drizzle generously with your favorite balsamic vinegar and olive oil at service for a gourmet flair. Everyone will be begging you to make these for every party!

Greek Feta and Quinoa Stuffed Mushrooms

½ cup Specialty Grains Organic Grains Quinoa (white, red, or black)
2 Tbsp. Extra Virgin Olive Oil
¼ cup Yellow Onion, minced
1 Tbsp. Garlic, fresh minced
½ cup Baby Spinach, cooked, chopped, and drained
1 cup Feta Cheese Crumbles
¼ cup Cream Cheese
1 ½ tsp. Dill, dry
1 Tbsp. Fresh Parsley, minced
¼ tsp. Fresh ground black pepper
1 Tbsp. Lemon zest
1 lb. (about 20) Large Cremini Mushrooms, cleaned with stems removed

Directions:

• Cook quinoa in 1 cup of water over low heat for 20 minutes.
• While quinoa is cooking, Sauté the onions and garlic in the olive oil until golden brown. Add the spinach and cream cheese until smooth. Remove from the heat.
• Add 1 cup of cooked quinoa and all remaining ingredients to the spinach mixture. Spoon the mixture evenly between the mushroom caps.
• Bake 350°F for 20-25 minutes until the mushrooms are golden and tender. Garnish with additional minced fresh parsley.
• Season with salt and pepper. Serve warm with a drizzle of balsamic vinegar if desired.