Quinoa Stuffed Mushrooms
Elevate your appetizer game with these irresistible quinoa stuffed mushrooms, a perfect blend of wholesome goodness and gourmet flair. Tender button or cremini mushroom caps are packed with a savory filling of fluffy quinoa, Parmesan cheese, fresh parsley, and aromatic garlic, then topped with golden, crisp breadcrumbs and gooey mozzarella. Seasoned with Italian herbs, these bite-sized delights are baked to perfection for a flavorful, crowd-pleasing dish. Whether you're hosting a dinner party or crafting a healthy snack, this recipe combines simple ingredients and easy preparation for a dish that's both elegant and satisfying.
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Recipe Information
Ingredients
- 16 pieces Large button or cremini mushrooms
- 2 tablespoons Olive oil
- 1 cup Cooked quinoa
- 0.5 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried Italian seasoning
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Breadcrumbs
- 0.25 cup Mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the mushroom caps aside. Finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and sauté them for 3-4 minutes, until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring often to prevent burning.
In a mixing bowl, combine the cooked quinoa, sautéed mushroom stems, garlic, Parmesan cheese, parsley, Italian seasoning, salt, and black pepper. Mix until well combined.
Arrange the mushroom caps on the prepared baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil and lightly season with a pinch of salt and pepper.
Stuff each mushroom cap with the quinoa mixture, pressing it gently to pack it in. Sprinkle the breadcrumbs evenly on top of the stuffed mushrooms, followed by a sprinkle of shredded mozzarella cheese.
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let the mushrooms cool slightly before serving. Garnish with extra parsley for a fresh touch, if desired.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 731 mg | 56% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
