Stuffed Mushrooms with Quinoa

Large mushrooms stuffed with quinoa, cheese, and herbs.

Stuffed Mushrooms with Quinoa:

These Stuffed Mushrooms with Quinoa are a delicious, protein-packed appetizer or light meal. The nutty quinoa, savory herbs, and cheesy topping (optional) create a perfect balance of flavors and textures. They’re vegetarian, gluten-free, and can easily be made vegan by omitting the cheese. Serve them as a party appetizer, side dish, or a light main course.

Ingredients:

• 8 large mushrooms (portobello or cremini)
• ½ cup quinoa, rinsed
• 1 cup vegetable broth or water
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup sun-dried tomatoes, chopped (optional)
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp red pepper flakes (optional)
• Salt & pepper to taste
• ½ cup shredded mozzarella or crumbled feta cheese
• 2 tbsp Parmesan cheese (optional)
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions:

1. Cook the Quinoa:
   • In a pot, bring vegetable broth (or water) to a boil.
   • Add quinoa, reduce heat, cover, and simmer for 12-15 minutes until fluffy. Set aside.
2. Prepare the Mushrooms:
   • Preheat oven to 375°F (190°C).
   • Remove mushroom stems and hollow out the caps slightly.
   • Brush mushroom caps with olive oil and place on a baking sheet.
3. Make the Filling:
   • Heat 1 tbsp olive oil in a pan over medium heat.
   • Sauté onion until soft, then add garlic and cook for another minute.
   • Stir in cooked quinoa, sun-dried tomatoes, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 2-3 minutes.
   • Remove from heat and mix in half of the cheese.
4. Stuff the Mushrooms:
   • Spoon the quinoa mixture into each mushroom cap.
   • Sprinkle with remaining cheese and Parmesan (if using).
5. Bake:
   • Bake for 15-20 minutes, until mushrooms are tender and cheese is melted.
6. Serve:
   • Garnish with fresh parsley and enjoy warm!

A perfect appetizer or light meal, packed with protein and flavor!

Tips for the Best Stuffed Mushrooms

• Choose the Right Mushrooms – Use large cremini or button mushrooms for bite-sized appetizers, or portobello mushrooms for a heartier meal.
• Don’t Skip Pre-Baking – Partially baking the mushrooms before stuffing prevents them from becoming too soggy.
• Season the Quinoa Well – Cook quinoa with garlic, herbs, and broth for extra depth of flavor.
• Add Texture – Mix in chopped nuts, sun-dried tomatoes, or sautéed spinach for variety.
• Top with Cheese or Crunchy Toppings – Sprinkle with Parmesan, feta, or toasted breadcrumbs for a delicious finish.

Enjoy your meal!