Whole Living Daily

G-Free Friday: Pine Nut-Stuffed Mushrooms

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As the holidays approach, you might have already started scouring your favorite foodie websites, blogs, and cookbooks for party appetizers. Specifically those you won't regret later, like these Pine Nut-Stuffed Mushrooms. They're packed with flavor and good-for-you ingredients like quinoa, so you get the satiety of comfort food with the satisfaction of eating clean.

Pine Nut-Stuffed Mushrooms
Gluten-Free and Vegan

24 large button mushrooms
1/4 cup white onion, minced
2 tablespoons olive oil
1/2 cup cooked brown rice
1/2 cup cooked quinoa
2 carrots, peeled and grated
1/2 cup pine nuts, finely chopped
2 tablespoons organic salsa
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 chives, finely chopped

Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
Add cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.
Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
Remove from the oven; garnish with fresh chives.
Serve warm.

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