INGREDIENTS
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2 tablespoons olive oil
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1 shallot, diced
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24 button mushrooms, stems removed and finely chopped, caps set aside
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3 cloves garlic, minced
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1 teaspoon fresh rosemary
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¾ cup roasted red peppers (about 2 peppers), diced
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½ cup baby spinach, shredded
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½ cup cooked quinoa
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1 tablespoon white wine vinegar
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¼ cup Parmesan cheese, plus additional for topping
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Salt
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Fresh ground pepper