dee-lish quinoa stuffed mushrooms

Name: Dee-Lish Quinoa Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Cuisine: American
Ingredients: 2 lbs baby bella or cremini mushrooms, cleaned and caps removed from stems (reserve stems and abt 8 mushrooms for the filling & buy ones small so they are 2-3 bite sized when baked or grilled); 3 cups of cooked and cooled quinoa (i use a mixture of white and red); 1 cup whole wheat panko bread crumbs (optional); cup jack or cheddar cheese; 1/2 cup grated parmesan cheese; 1/2 of a red bell pepper or 1/2 cup diced roasted red peppers will work too.; 1 med onion. diced small; 2-3 cloves garlic (i grate mine on a microplane); cremini stems and 8 whole ones; 1 cup of cooked chopped spinach cooked from fresh or frozen (measure after cooking, cooling, and squeezed dry); 2 tbl fresh chopped parsley; 1/2 cup creamed cheese or savory flavored creamed cheese, softened; salt and pepper to taste; 2 more cups jack or chedder cheese, shreaded for tops

This pic was taken before cheese was added to the top and grilled an additional 7-10 minutes.

review

Recipe by

Dee Stillwell

@LILLYDEE

Citrus Heights, CA

I had cooked leftover tri colored quinoa in the fridge and I needed to make a vegetarian appetizer. I had all of the ingredients that I wanted to add so this is what I made. The were dee-licious and everyone loved them. There wasn't a single one left.

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yield serving(s)

prep time 30 Min

cook time 30 Min

method Bake

Ingredients For dee-lish quinoa stuffed mushrooms

2 lbs baby bella or cremini mushrooms, cleaned and caps removed from stems (reserve stems and abt 8 mushrooms for the filling & buy ones small so they are 2-3 bite sized when baked or grilled)
3 cups of cooked and cooled quinoa (i use a mixture of white and red)
1 cup whole wheat panko bread crumbs (optional)
cup jack or cheddar cheese
1/2 cup grated parmesan cheese
1/2 of a red bell pepper or 1/2 cup diced roasted red peppers will work too.
1 med onion. diced small
2-3 cloves garlic (i grate mine on a microplane)
cremini stems and 8 whole ones
1 cup of cooked chopped spinach cooked from fresh or frozen (measure after cooking, cooling, and squeezed dry)
2 tbl fresh chopped parsley
1/2 cup creamed cheese or savory flavored creamed cheese, softened
salt and pepper to taste
2 more cups jack or chedder cheese, shreaded for tops

How To Make dee-lish quinoa stuffed mushrooms

1
Clean Cremini mushrooms with damp cloth, remove stems and reserve abt 8 whole ones for the filling. Brush whole caps with olive oil and place on a baking sheet bottom side up.

2
Make filling for mushrooms by chopping all veggies. Sauté onion, mushrooms and red bell pepper and garlic until opaque. If using chopped roasted peppers, add last with the parsley. Add cooked quinoa, cheeses, and Panko. Soften cream cheese and add to quinoa mixture and stir until filling is thoroughly combined and holding together. Add a little more cream cheese if necessary to come together. Be careful bcuz filling can soften too much while cooking if too much is added. Taste for seasoning. Spoon mixture into mushroom caps.
3
Bake for 20 minutes. Sprinkle tops of filled mushrooms with cheese, Return oven for 10 minutes until light brown and mushrooms are done. These can also be done in an air fryer or grilled on bbq mats. Enjoy!
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dee-lish quinoa stuffed mushrooms

Ingredients For dee-lish quinoa stuffed mushrooms

How To Make dee-lish quinoa stuffed mushrooms

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