The Stuffed Mushroom

Servings: 4

Preparation time: 40 minutes

Ingredients:

• 1 ½ large red pepper
• 1 ½ large yellow paper
• ½ large pearl onion
• 1 bay of leaf
• 2 teaspoons of tomato paste
• 1 tablespoon of Spanish paprika
• 1 ½ cup of Quinoa
• 2 cups of light chicken stock
• 2 cups of fresh mushrooms
• 2 tablespoons of olive oil
• 1/2 cup of dried herbs (thyme, rosemary, marjoram, and parsley)
• ½ teaspoon of salt
• 1/3 teaspoon of pepper

Direction

Step #1: Dice the peppers and onion and fry for about 4 minutes. add the paprika, bay leaf, tomato paste, pepper, and salt before setting aside. 

Step #2: Cook your quinoa inside chicken stock until they become tender then combine them with the friend peppers and onion.

Step #3: Clean the mushroom before filling the caps with the mixture, then cook inside a 350-degree F oven for about 5 minutes and serve immediately with herbs.