Craving something different? Try these vegan, gluten-free stuffed mushroom caps at your next dinner party - they’ll satisfy your appetite and dazzle your guests!

• 24 large button mushrooms (also known as: common mushrooms, white mushrooms, table mushrooms, champignon mushrooms)
• 1/4 cup sweet Vidalia onion, finely diced
• 2 Tbsp. Newman’s Own Organic Extra Virgin Olive Oil
• 1/2 cup cooked Lotus Foods Heirloom Forbidden Black Rice
• 1/2 cup cooked Bob’s Red Mill Organic Gluten-Free Quinoa
• 2 Tbsp. Green Mountain Gringo Mild Salsa
• 1/2 cup Best of All Raw Cashews, finely chopped
• 2 carrots, peeled and grated
• 1 tsp. FunFresh Foods Himalayan Pink Sea Salt
• 1/2 tsp. Frontier Certified Organic Black Pepper (finely ground)
• 2 chives, finely chopped
• 2 Tbsp. Bob’s Red Mill Organic Gluten-Free Golden Flaxseed Meal

Directions:

1. Preheat oven to 350˚ F. Coat shallow baking dish with nonstick spray or coconut oil.
2. Clean mushrooms, remove stems and discard. Set caps aside.
3. In small skillet, cook onions in olive oil over medium heat for 5-6 minutes or until translucent.
4. Add cooked black rice, quinoa, salsa, cashews, carrots, pepper and sea salt, cook 3-4 minutes or until warm, then remove from heat.
5. Pack each mushroom cap with rice and quinoa mixture – don’t be afraid to overstuff!
6. Place stuffed caps in shallow baking dish in a single layer. Bake for 15 minutes at 350˚ F, uncovered.
7. Remove from oven, then garnish with flaxseed meal and chives.
8. Enjoy!