Game-On "Super" Stuffed Mushrooms
Your guests will all be winners if your Super Bowl buffet includes these savory ‘shrooms loaded with quinoa, lentils, walnuts, and an array of hearty vegetables dressed with just a touch of pesto sauce. Bonus points scored for being gluten and dairy free so all your friends can dig in and enjoy!
Note: The beauty of this dish is you can totally change up the vegetables based on your preference or what you have on hand. Also, depending on the size of your mushrooms, you may have more stuffing than you need. This is not a problem as it makes a great lunch all on its own!
Makes 18-24, depending on size
1 1/2 C cooked quinoa
1 C cooked lentils
3/4 C walnuts, finely chopped
1 1/2 lbs. whole mushrooms (button, cremini or baby Portobellos)
1 small shallot, minced
1 small red bell pepper, finely chopped
3 cloves garlic, minced
1/4 C sun-dried tomatoes, finely chopped
1/2 bunch asparagus, chopped into half-inch pieces
1 T parsley, chopped
2 C Swiss chard, finely chopped (chop ribs into small dice)
3 T vegan pesto (I like Gotham brand)
sea salt and freshly ground black pepper
Preheat oven to 375 F and line baking sheet with parchment paper.
Combine quinoa, lentils, and walnuts in large mixing bowl and set aside.
Remove stems from mushrooms, dice stems, and set aside for filling.
Brush mushrooms with olive oil, place stem side down on baking sheet and bake for about 10 minutes.
While mushrooms bake, warm 1 T olive oil in medium pan and saute the garlic, shallots, red pepper, tomato, asparagus, mushroom stems, and parsley for about 5 minutes. Add to quinoa-lentil mixture.
Add a bit of water to the pan, and then add the chard and cook down for about 1 minute. Add to bowl of stuffing mixture together with pesto and combine to blend all ingredients.
Remove mushrooms from oven and drain off excess liquid. Spoon about 1 heaping T of stuffing mixture into each mushroom. Return to oven for additional 10-12 minutes.
Optional: top with a drizzle of pesto or some chopped parsley.