Tomato, Basil And Sprouted Quinoa Stuffed Mushrooms

• 16 ounces baby bella mushrooms
• 3 tablespoons butter
• 1/4 cup minced onion
• 2 teaspoons minced garlic
• 1/8 teaspoon crushed red pepper flakes
• 1 cup truRoots Accents Organic Sprouted Quinoa Trio cooked
• 1/3 cup plum tomato chopped, seeds removed
• 6 tablespoons shredded Parmesan cheese divided
• 1 1/2 teaspoons fresh basil minced

1. HEAT oven to 400u0b0F. Remove stems from mushrooms. Finely chop stems.
2. HEAT butter in large skillet over medium-high heat. Add stems, onion, garlic and pepper flakes. Cook 3 minutes or until onion is tender. Remove from heat.
3. STIR in quinoa, tomato, 3 tablespoons cheese and basil. Fill mushroom caps with quinoa mixture. Place in 13 x 9-inch baking pan. Bake 12 minutes. Top with remaining cheese. Bake an additional 5 minutes.
4. To Make 1 Cup Sprouted Quinoa Trio: Follow package instructions using 2/3 cup water and 1/3 cup sprouted quinoa trio. Add 1/4 teaspoon salt, if desired.

bella mushrooms, butter, onion, garlic, red pepper, tomato, parmesan cheese, fresh basil

Taken from www.yummly.com/recipe/Tomato_-Basil-and-Sprouted-Quinoa-Stuffed-Mushrooms-2602391 (may not work)