Spanish Quinoa Burger Stuffed Mushrooms

Recipe submitted by Chef Richard Landau of Philadelphia’s Vedge Restaurant – a vegetable restaurant that was named one of the city’s top three restaurants by Philadelphia Magazine. Chef Richard won the Food Network’s 2013 Chopped show, and he created this recipe as part of the “Welcome America” festival demonstration in Philadelphia on July 4, 2014, for the MorningStar Farms® Good Food for Good Times tour.

This recipe has not been tested or modified by the MorningStar Farms® kitchen.

Prep Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

  • 12 jumbo mushroom caps – wiped clean, stems removed
  • 1 box, 4 count
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 cup minced white onion
  • 1/2 cup minced green pepper
  • 1 teaspoon garlic
  • 1/4 cup ketchup
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup minced black olives
  • 1 tablespoon olive oil (divided)

Directions:

1 Pre-heat the oven to 400°F.

2 Chop the MorningStar Farms Roasted Garlic and Quinoa burgers up into small chunks.

3 Heat a large sauté pan on medium high heat. Add half the olive oil. When the oil is warmed up add the onion, pepper and garlic. Brown for 3-4 minutes, then add the chopped-up burger.

4 Add the spices and the olives. Cook an additional 3-4 minutes, then transfer the mix to a mixing bowl. Add the ketchup and stir the mix so that the burgers break down and form an even consistency.

5 In another mixing bowl, toss the mushrooms evenly with the remaining oil and the salt.

6 Stuff each mushroom evenly with the quinoa burger mixture. Bake for 12- 15 minutes or until the mushrooms have released their water.

7 Allow to cool for at least 5 minutes before serving.