Red Quinoa & Edamame Pesto Mushrooms

I was on vacation in Colorado if you were wondering why you haven’t heard from me since last Thursday! Ah, it’s been a while and I’ve missed blogging. I will definitely share some photos with you from the vacation later on this week. Well, I made these mushrooms before I left town and what sparked my thought was reading a magazine about edamame pesto. The edamame makes this dish incredibly bright green. Who doesn’t love to eat something as beautiful as this?

Ingredients:

• 2 portabella mushrooms, stems and gills removed
• 3 garlic cloves, minced
• 1/2 cup edamame (shelled)
• 3 Tbsp olive oil
• 1 Tbsp pine nuts
• 1 Tbsp parmesan cheese
• 1/2 cup cooked red quinoa
• 1 package spinach
• sprinkle mozzarella cheese

Directions:

1. In food processor, pulse 2 cloves garlic, edamame, 2 Tbsp olive oil, pine nuts and parmesan cheese together until well combined.
2. In saute pan, place 1 Tbsp olive oil over medium heat. Allow to warm, then add spinach and 1 minced garlic clove. Cook until wilted.
3. Place mushrooms in oven at 350F for 5 minutes.
4. Take out of oven, spread edamame pesto on mushrooms.
5. Next, place 1/4 cup quinoa on each mushroom.
6. Put half of cooked spinach on each mushroom (on top of pesto).
7. Sprinkle with cheese.
8. Bake for 10 minutes at 350F.
9. ENJOY!