Button mushrooms are a rich source of vitamin D, which regulates the absorption of calcium and phosphorus and helps facilitate a normal immune system. It also helps promote healthy weight loss. Pair them with magnesium-rich pine nuts and you have a heart-strengthening, metabolism-igniting, delicious appetizer!

Phase 3 | Makes 24  
Prep time: 25 minutes | Total time: 40 minutes

Ingredients

24 large button mushrooms
1/4 cup minced onion
2 tablespoons olive oil
1 cup cooked quinoa
2 carrots, peeled and grated
1/2 cup pine nuts, finely chopped
2 tablespoons organic salsa
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Chopped fresh chives

Directions

1. Preheat the oven to 350 degrees.
2. Lightly oil a large baking dish.
3. Clean the mushrooms and remove their stems. Set the mushroom caps aside (you can save the stems to put in salads or soup later).
4. In a skillet over medium heat, cook the onion in olive oil until translucent, about 6 minutes.
5. Add the cooked quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, about 3 to 4 minutes. Remove from the heat.
6. Using a teaspoon, stuff the mushroom caps with the quinoa mixture (slightly over-stuff them).
7. Place the stuffed mushrooms in a single layer on the prepared baking dish. (Make-ahead tip: You can prepare the mushrooms to this point and refrigerate until ready for baking.)
8. Bake uncovered for 15 minutes.
9. Remove from the oven, garnish with fresh chives and serve warm.