Gluten Free Stuffed Mushrooms with Zucchini Quinoa Stuffing

Directions

1. 1
   Separate the stems from mushroom caps. Small dice the stems, and set aside.Melt butter in skillet over medium heat.
2. 2
   Add quinoa, garlic, and zucchini squash.
3. 3
   Saute until quinoa is toasted, then add mushrooms and saute another minute.
4. 4
   Add stock, wine and bay leaf, reduce heat to simmer and cover. Quinoa should be fully cooked and fluffy in about 20 minutes.Preheat oven to 375 degrees.
5. 5
   Remove from heat, and stir in the cheese. When cool enough to handle hand pack stuffing into mushroom caps.Coat a baking dish with non-stick cooking spray and arrange mushrooms in it.
6. 6
   Bake for 16-18 minutes.
7. 7
   Serve with sprinkle of Parmesan cheese or squeeze of lemon.