Stuffed Morel Mushrooms
8-10 large morel mushrooms, cleaned and stemmed
1/2 cup of cooked quinoa
1/2 cup of grated parmesan cheese
1/4 cup of chopped fresh parsley
2 tablespoons of extra-virgin olive oil
2 cloves of garlic, minced
Salt and pepper to taste
Preheat your oven to 375°F.
In a mixing bowl, combine the cooked quinoa, grated parmesan cheese, chopped fresh parsley, minced garlic, and a pinch of salt and pepper.
Fill each morel mushroom cap with a spoonful of the quinoa mixture.
Arrange the stuffed morel mushrooms in a baking dish.
Drizzle the extra-virgin olive oil over the top of the stuffed mushrooms.
Bake the Stuffed Morel Mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Remove the baking dish from the oven and let it cool for a few minutes before serving.
Serve the Stuffed Morel Mushrooms as a side dish or a light lunch.
This recipe is both delicious and sustainable because it features morel mushrooms, which are a seasonal and locally-grown ingredient. By using quinoa instead of bread crumbs, you can create a gluten-free and protein-rich filling. Plus, by using grated parmesan cheese instead of heavy cream or butter, you can reduce the environmental impact of the recipe. Enjoy your Stuffed Morel Mushrooms!
- Calories: 366
- Total Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 22mg
- Sodium: 600mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 20g
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.