Quinoa Pesto & Cabbage Stuffed Mushrooms

Ingredients:

6 large stuffer mushrooms cleaned

2 cups of coloured coleslaw cabbage salad

2 tbsp of extra virgin olive oil

2 tbsp of tomato paste

2 tbsp of pesto

1 tbsp of whishashire sauce

2 cloves of shredded garlic

1/3 of a cup of shredded green onion

Dash of salt and pepper

1/3 of a cup of fresh chopped parsley 

1 cup of dry quinoa boiled and drained

1 egg

2 slices of havarti cheese cut into squares

Directions:

1. Boil quinoa and place aside. Preheat oven to 375F.

2. Wash mushrooms and with a large spoon, scoop inside of each mushroom creating a large hole in each to add stuffing.

3.  In a wok, combine, oil, cabbage, pesto, tomato paste, parsley, garlic, onion, whishashire and spices. Mix and cook for about 10 mins. Add quinoa, stir and cook for an additional 5 mins.

4. Using a large spoon, stuff each mushroom with quinoa and cabbage mix. 

5. Crack and beat egg.  Using a fork, drizzle each mushroom with egg. Drizzle oil on each.

6. Add square cheese on top of each. 

7. Cook in oven for 20-25 mins.

Makes 6 mushrooms

Enjoy!