Clean mushrooms, snap off stems. Place caps in 9x13 baking pan. Chop stems and spring onion fine. Spray saute pan with pam, add chopped stems and onions. Saute until cooked through. Add quinoa. Cool slightly. Add parm. Stuff mushroom caps (pack down stuffing slightly in cap) and bake about 15 minutes. Serve warm.
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|Serving Size: 1 Recipe (523g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 39 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 2.8mg||1 %|
|Sodium 75.5mg||3 %|
|Potassium 1466.1mg||39 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 30.1g|
|Protein 18.1g||26 %|
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Calories per serving: 239
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