Tom's Caprese Quinoa Stuffed Mushrooms

Tom's Caprese Quinoa Stuffed Mushrooms

Ingredients

• 12 baby portobello mushrooms or 12 crimini mushrooms, stems removed
• 1/2 cup cooked quinoa
• 1/2 cup grape tomatoes, diced
• 1//3 cup fresh mozzarella cheese, diced
• 8-10 fresh basil leaves, sliced or chopped
• 3 Tablespoons Celia's Sundried Tomato Dipping oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 teaspoons Celia's Traditional Dark balsamic vinegar

Directions

1. Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
3. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes.
5. While the mushrooms grill toss the quinoa, tomatoes, mozzarella and basil together in a medium size bowl. Add the dipping oil. Season with salt and pepper.
7. Remove mushrooms from the grill/oven and dump any liquid that is in the caps.
9. Stuff each mushroom as best as you can with the caprese quinoa. If your mushrooms are small you may have some of the caprese quinoa leftover, just serve it along side the mushrooms when plated.
11. Place the mushrooms back in the grill/oven for 10-15 minutes to warm the cheese. Remove and sprinkle with more shredded mozzarella and return to grill/oven for 5 minutes until cheese turns slightly brown.
13. Serve with a drizzle of the balsamic and fresh black pepper.