1. Recipes

How to Make Quinoa-Stuffed Mushrooms - A Step-by-Step Guide

Quinoa-stuffed mushrooms are a delicious and healthy way to enjoy the earthy flavor and hearty texture of mushrooms, combined with the nutty richness of quinoa. This recipe is a perfect vegetarian option for a main dish or a side dish, and it can be easily customized to fit your taste preferences. Whether you are looking for a flavorful appetizer for a dinner party or a satisfying meal for a weeknight dinner, these quinoa-stuffed mushrooms are sure to be a hit!

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Ingredients

  • 2 cups chicken broth
  • 1 cup quinoa
  • 1 teaspoon seafood seasoning (such as Old Bay®)
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil, divided
  • 2 large onions, chopped, divided
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon water, or as needed
  • 12 large mushrooms, stemmed and diced
  • cooking spray
  • 2 tablespoons chopped Kalamata olives, or to taste
  • 2 tablespoons chopped spinach leaves
  • 2 tablespoons chopped arugula
  • 1 tablespoon chopped pickled jalapeno peppers
  • 1 tablespoon grated Parmesan cheese

Information

  • Prep Time: 35 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 12 mushrooms

  • 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.
  • 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.
  • Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • 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.
  • Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
  • Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

    • Nutrition

    109 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 329mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 4g
    • Vitamin C: 12mg
    • Calcium: 23mg
    • Iron: 1mg
    • Potassium: 217mg

    Categories

    Vegetarian recipes
    Gluten-free recipes
    Healthy recipes
    Appetizer recipes
    High-protein recipes