Quinoa-Stuffed Mushrooms

1 . Stage

Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.

2 . Stage

While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.

3 . Stage

Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.

4 . Stage

Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.

5 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

6 . Stage

Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.

7 . Stage

Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.

8 . Stage

Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.