There is something I am going to tell you, and it is going to be hard to say.
I have grey hair…. and I am only 27.
Okay, I said it. It didn’t feel good saying it, but now it is out there and I can start the coping process.
I know I’ve mentioned that city of grey I found a few months back when I shared my upside down lemon meringue pie. I plucked them all away and thought that way that, but I was wrong. Not only have they all grown back, but it SPREAD! What the actual h-e-double freaking hockey sticks?! Okay, so getting grey hair doesn’t mean I am old and there are so many factors that can contribute to grey hair, but still. This is not a look I can rock. I already suffer from “mom hair” (aka frizzy and totally unmanageable) as it is. My hair used to be my best feature and now it’s like I have someone else’s hair.
You are probably thinking “Whatever, Amanda. Stop being so freaking vain.” But I can’t help it! I am not ready to “age gracefully” and I don’t want to have to worry about greys right now. I don’t want to be my mother and spend every morning plucking out greys and trying to hide them….. not that my mom does that. Oh crap… sorry for calling you out, mom! Thank god she doesn’t even know what a “blog” is, let alone that I have one. She just thinks I like baking a whole lot and taking pictures of everything I make. Which is totally true.
So now that I’ve gone completely off-topic and embarrassed my mom without her even know, I present you with my quinoa and feta stuffed mushrooms. I love to pop these babies in my mouth whenever I am hankering for a snack. I turn them into main dishes with a side of pasta and also serve them as an appetizer at parties. They are so delicious, I can’t even sometimes. B. T. Dubs (going off topic again here). Aren’t these little plates the cutest? I didn’t realize how little they were until they arrived, but I have a feeling I’ll get good use out of them, still.
- 14 small/medium mushroom caps
- ¼ cup uncooked quinoa (I used tricolor)
- ½ cup low sodium organic vegetable broth
- ½ cup fresh spinach, finely chopped
- 1.5 oz feta cheese, finely crumbled
- 1 tablespoon, plus 1 teaspoon balsamic vinegar
- salt and pepper to taste
- Preheat your oven to 350 degrees F and take out a muffin tin or baking sheet.
- Cook the quinoa in the vegetable broth on medium low until fully cooked. Mix in the spinach and feta, then drizzle in the balsamic vinegar. Add salt and pepper to taste.
- Remove the stems and gills from the mushroom caps and clean well.
- Stuff the mushrooms with the quinoa mixture. Place the mushrooms in its own space in the muffin tin or place on a baking sheet. (I found they baked up better in the muffin tin) Bake for about 10 - 14 minutes.