Kale and Quinoa Stuffed Mushrooms with Feta
Earthy mushroom caps filled with tender quinoa, wilted kale, and tangy feta.
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Ingredients
- 8 large cremini or portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth
- 2 cups kale, stemmed and finely chopped
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
- 2/3 cup feta cheese, crumbled
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice, freshly squeezed
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