Quinoa and Asiago Stuffed Mushrooms

1. Preheat oven to 350 F. Prepare quinoa according to package instructions in either a covered stock pot or a rice cooker. However, use the vegetable stock instead of water to cook the quinoa. Also, make sure to add the butter and salt and pepper into the cooking fluid.
2. While the quinoa cooks, prepare the mushrooms by removing the stems (reserve them) and thoroughly wiping each one with a clean damp washcloth or paper towel. If you feel you must wash the mushrooms to remove the dirt, do so long in advance of preparation as the mushrooms must be completely dry before preparing this recipe.
3. Rub the mushroom caps with about 1/4 of the olive oil and then apply a light dusting of salt and pepper and set them aside.
4. Remove the tough end of the mushroom stems and discard. Cut the remaining mushroom stems into small pieces.
5. Heat remaining olive oil in a skillet over medium heat. Add shallots and chopped mushroom stems to the skillet. Fry until moisture disappears. Add sage and thyme and cook for one minute.
6. Stir in the cream cheese, sun-dried tomatoes, salt, black pepper and cayenne pepper. When cream cheese is melted, remove pan from the heat and stir in the Asiago cheese. Then stir this cheese mixture into the quinoa and stir gently.
7. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use.
8. Arrange the mushroom caps in a baking dish that you’ve sprayed with non-stick cooking spray. Apply breadcrumbs to the top of the mushrooms. Carefully pour in the wine until the bottom of the baking dish is covered to a depth of 1/8 inch (adjust amount of wine as needed).
9. Bake for 20-25 minutes or until mushrooms are hot.

This recipe is inspired by a sausage and cheese stuffed recipe that I have. I wanted to make a vegetarian option.