Stuffed Mushroom Macaroons Recipe

Ingredients:

• 8 large portobello mushrooms, cleaned and stems removed
• 1 cup cooked quinoa
• 1/4 cup chopped sun-dried tomatoes
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. Place the mushrooms gill side up on a baking sheet lined with parchment paper.
3. In a large bowl, mix together the cooked quinoa, sun-dried tomatoes, garlic, grated Parmesan cheese, parsley, basil, salt, and pepper
4. Spoon the mixture into the centers of the mushrooms until they are full but not overflowing.
5. Drizzle with olive oil.
6. Bake in preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Remove from oven and let cool for a few minutes before serving. Enjoy!

Verdict:

These stuffed mushroom macaroons are a delicious and healthy appetizer or snack. The combination of quinoa, sun-dried tomatoes, parsley, and basil make for a flavorful and filling filling. This recipe is also gluten-free and vegetarian-friendly.

Serving Suggestions:

Serve these stuffed mushroom macaroons hot or at room temperature as an appetizer or a light meal. They pair well with a green salad or roasted vegetables.