The Quinoa hides in these flavorful Italian Stuffed Mushrooms, so sceptical eaters won’t even know it’s there. Feel free to add more than the recipe’s 1/2 cup.
The type if Italian sausage you use determines whether or not you need the crushed red pepper or fennel seed. Hot sausage already contains red pepper and sweet sausage has fennel. Mild sausage might need both.

1 tsp olive oil
4 4 inch portabella mushroom caps, cleaned
12 oz Italian sausage, about 3 links, casings removed
1/2 tsp fennel seed
1/4 tsp crushed red pepper flakes, or to taste
1/4 cup minced onion
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp dried parsley flakes
1 extra large egg, lightly beaten
1/2 cup shredded Parmesan cheese
1/2 cup cooked quinoa
1/2 cup marinara sauce

1. Preheat the oven to 350°.
2. Film the bottom of a 9×9 inch baking dish with olive oil and arrange the mushroom caps stem side up. Set aside.
3. In a large bowl, combine all the remaining ingredients except the marinara.
4. Divide the stuffing evenly between the mushroom caps, forming it into a firm mound. Using the back of a spoon, make a well in the center of each mound and fill with marinara sauce.
5. Bake the mushrooms for 30 minutes, or until the sausage stuffing is fully cooked.

Servings: 4