Quinoa- and Artichoke-Stuffed Mushrooms Recipe

Name: Quinoa- and Artichoke-Stuffed Mushrooms Recipe
Total time: 30 min
Ingredients: 12.3-oz. package extra-firm silken-style tofu; ¼ cup lightly packed fresh parsley; 1 clove garlic; Pinch cayenne pepper; 2 tablespoons lemon juice; 2½ cups low-sodium vegetable broth; 1 cup tricolor quinoa; 1 cup chopped canned or frozen artichoke hearts; ½ cup shredded radishes; ⅓ cup roasted shelled pistachios, chopped; ¼ cup chopped sun-dried tomatoes (not oil-packed); 2 tablespoons chopped fresh flat-leaf parsley; 4 5-inch fresh portobello mushrooms, stems and gills removed; ¼ cup sliced scallions; Freshly ground black pepper; 8 oz. whole grain baguette-style French bread, sliced and toasted (see tip, recipe intro)

www.forksoverknives.com

These mouthwatering quinoa- and artichoke-stuffed mushrooms are perfect for special occasions. Get the recipe!

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Ingredients

12.3-oz. package extra-firm silken-style tofu
¼ cup lightly packed fresh parsley
1 clove garlic
Pinch cayenne pepper
2 tablespoons lemon juice
2½ cups low-sodium vegetable broth
1 cup tricolor quinoa
1 cup chopped canned or frozen artichoke hearts
½ cup shredded radishes
⅓ cup roasted shelled pistachios, chopped
¼ cup chopped sun-dried tomatoes (not oil-packed)
2 tablespoons chopped fresh flat-leaf parsley
4 5-inch fresh portobello mushrooms, stems and gills removed
¼ cup sliced scallions
Freshly ground black pepper
8 oz. whole grain baguette-style French bread, sliced and toasted (see tip, recipe intro)