Quinoa Stuffed Mushrooms with Sundried Tomatoes and Rosemary
I love the idea of stuffed mushrooms: savory, bite-sized morsels that you can serve at a party. Love the fact that they spare no parts of mushrooms, since the stems are chopped and sautéed to stuff inside the bowl-shaped undersides. But I rarely love the outcome: bland-tasting, greyish-colored, and lacking in texture.