2 ratings

Pine Nut Stuffed Mushrooms

Name: Pine Nut Stuffed Mushrooms
Total time: 29 min 59 s
Yield: 24
Ingredients: cooking spray, for the baking dish; 2 tablespoon olive oil; 1/4 cup minced white onion; 1/2 cup cooked brown rice; 1/2 cup cooked quinoa; 2 carrots, peeled and grated; 1/2 cup pine nuts, finely chopped; 2 tablespoon salsa, preferably organic; 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 24 large button mushrooms, stemmed; 2 chives, chopped finely

May 18, 2012

Amie Valpone

My oh my are these ever yummy. If you’re a big stuffed mushroom fan in general, you’ll go wild for these cute little pine nut stuffed mushrooms. You’re probably going to giggle when I say this, but these cute bite-sized snacks are the 2012 of stuffed mushrooms. Seriously.

They’re not difficult to make and literally take 30 minutes from start to finish. That’s right — no slaving in the kitchen over a hot oven. They’re tender and soft. Now normally, I prefer a chewier mushroom but I love the soft feel and texture of these. They’re perfectly savory and would be lovely drizzled with balsamic vinegar.

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Ready in

30 m

Servings

Calories Per Serving

Ingredients

Cooking spray, for the baking dish
2 Tablespoons olive oil
1/4 Cup minced white onion
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 salsa, preferably organic
1 Teaspoon sea salt
1/2 Teaspoon ground black pepper
24 large button mushrooms, stemmed
2 chives, chopped finely

Directions

Preheat oven to 350 degrees.

Coat a baking dish with cooking spray. Heat the oil in a small skillet over medium heat. Add the onion and cook until translucent, about 6 minutes. Add the cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt, and pepper. Cook until warm, about 3-4 minutes. Remove from the heat.

Using a teaspoon, transfer the rice mixture into each mushroom cap. Slightly overstuff the mushroom caps with the rice mixture. Place the stuffed mushrooms in a single layer on the baking dish. Bake, uncovered for 15 minutes. Remove from the oven and garnish with the fresh chives. Serve warm.

Nutritional Facts

Servings24

Calories Per Serving51

Total Fat4g6%

Sugar1gN/A

Saturated0.4g1.8%

Protein1g3%

Carbs4g1%

Vitamin A43µg5%

Vitamin C1mg2%

Vitamin E0.5mg2.5%

Vitamin K3µg4%

Calcium5mg1%

Fiber0.7g2.9%

Folate (food)8µgN/A

Folate equivalent (total)8µg2%

Iron0.4mg2.2%

Magnesium15mg4%

Monounsaturated2gN/A

Niacin (B3)1mg5%

Phosphorus48mg7%

Polyunsaturated1gN/A

Potassium124mg4%

Riboflavin (B2)0.1mg6.3%

Sodium94mg4%

Zinc0.4mg2.6%