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Chimmichurri-Tossed Mushrooms with Hazelnuts

For a little crunch, top this mushroom recipe with toasted quinoa. Heat 1 tablespoon olive oil in a nonstick skillet. Add 1/2 cup cooked quinoa. Cook and stir until lightly toasted, about 5 minutes.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 2 hrs to 24 hrs

Chimmichurri-Tossed Mushrooms with Hazelnuts

Directions

  1. In a food processor combine cilantro, parsley, oregano, garlic, and salt. Cover and pulse with several on/off turns until finely chopped. Add 2/3 cup olive oil and pulse for 5 seconds. Pour the oil mixture into a medium bowl and stir in vinegar and chile paste. Add sliced mushrooms; toss to combine. Transfer mushrooms to a large platter.
  2. Cover and chill 2 to 24 hours before serving. Top with hazelnuts and toasted quinoa.

From the Test Kitchen

*Toasted Quinoa;

Rinse 3 to 4 tablespoons of uncooked quinoa well; drain (it's ok if some moisture remains). Heat a large skillet over medium heat. Add quinoa. Cook and stir about 5 minutes until toasted.

Test Kitchen Tip

To toast nuts, spread them in a shallow pan and bake at 350 degrees for 5 to 10 minutes, shaking the pan once or twice.

Nutrition Facts (Chimmichurri-Tossed Mushrooms with Hazelnuts)

  • Per serving:
  • 290 kcal cal.,
  • 29 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 21 g monounsatured fat),
  • 0 mg chol.,
  • 187 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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