Quinoa and Sweet Potato Stuffed Mushrooms

Ingredients

• Stuffed Mushrooms

• 2-1/2 teaspoons extra virgin olive oil, divided
• 1/3 cup peeled small cubed sweet potato
• 1/4 cup chopped red onion
• 1/4 cup chopped red or yellow bell pepper
• 2 tablespoons chopped flat leaf parsley
• 1 teaspoon minced garlic
• 1/4 teaspoon sea salt
• 1/4 teaspoon all spice
• 1/2 cup cooked red or plain quinoa
• 2 tablespoons pumpin seeds, toasted
• 1 teaspoon balsamic vinegar
• 18 medium cremini or brown button mushrooms
• 3 tablespoons fresh grated Romano or Parmesan cheese

Instructions

1. Preheat oven to 375F. Heat 1 teaspoon olive oil in a medium non-stick skillet over medium-high, add sweet potato, onion, and bell pepper. Saute vegetables until just soft about 4 minutes, add parsley, garlic, salt and all spice, saute 1 minute more. Transfer sauteed vegetables to medium bowl, stir in quinoa, pumpkin seeds and balsamic vinegar.
2. Remove mushroom stems (reserve for another use) gently clean mushroom caps with a damp paper towel then brush outsides with remaining olive oil. Spoon quinoa mixture into caps, shape filling into even mounds. Place mushrooms on a large rimmed baking sheet and sprinkle tops with cheese. Bake until mushrooms are slightly soft and cheese is golden brown about 15 minutes. Serve warm.