Cheesy Quinoa Stuffed Mushrooms

Ingredients:

1/4 cup uncooked quinoa
16 large button mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons finely chopped pecans
1 cup salsa
1 cup Go Veggie! Vegan Cheddar Cheese Shreds
2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping
1 teaspoon sea salt
2 Tbsp. finely chopped flat leaf fresh parsley
Directions:

Preheat the oven to 350 degrees F.
Cook quinoa according to package directions.
Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes.
Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes.
Remove from oven; transfer to a serving plate. Serve warm with additional Parmesan cheese. Enjoy!