Quinoa Stuffed Mushrooms Quinoa Stuffed Mushrooms
Prep 15 minutes
Total 1 hour
Makes caps (small)
US | Metric
Ingredients
  • 24 mini bella mushrooms
  • brick of cream cheese at room temperature but feel free to use any other dip or hummus for a dairy free option
  • 1 Cup grated mozzarella or dairy free mozzarella
  • 2 tbsps grated parmigiano
  • 1 Cup cooked quinoa
  • 5 slices ham or turkey
  • 1 tbsp chopped parsley
  • 1 tsp garlic powder
  • 1 tsp salt plus more to sprinkle
  • ¼ Cup white wine (optional)
  • 3 tbsps olive oil plus more to drizzle
Quinoa Stuffed Mushrooms

Do you like mushrooms? We are real lovers over here.  All kinds.  I love these because they are so easy and the crunchy crispy quinoa balances with the creamy filling and smooth mushroom in perfect harmony.



favorite
print
rate

Remove the stems from the mushrooms.  Place in an oven safe tray.  Sprinkle with some salt, olive oil and white wine if  desired.


Prepare the stuffing by combining the remaining ingredients listed above.  Mix well using a fork.  Fill each mushroom cap and stuff more on top so it resembles a dome like shape.  If extra stuffing is left over, try to pack each one higher.


Bake at 355℉ for 40 minutes or until brown on top.  Remove from the oven and let cook.  They can be eaten warm but taste even better at room temperature. 



Quinoa Stuffed Mushrooms Quinoa Stuffed Mushrooms
Quinoa Stuffed Mushrooms

Do you like mushrooms? We are real lovers over here.  All kinds.  I love these because they are so easy and the crunchy crispy quinoa balances with the creamy filling and smooth mushroom in perfect harmony.



Prep 15 minutes
Total 1 hour
Makes caps (small)
US | Metric
Ingredients
  • 24 mini bella mushrooms
  • brick of cream cheese at room temperature but feel free to use any other dip or hummus for a dairy free option
  • 1 Cup grated mozzarella or dairy free mozzarella
  • 2 tbsps grated parmigiano
  • 1 Cup cooked quinoa
  • 5 slices ham or turkey
  • 1 tbsp chopped parsley
  • 1 tsp garlic powder
  • 1 tsp salt plus more to sprinkle
  • ¼ Cup white wine (optional)
  • 3 tbsps olive oil plus more to drizzle
favorite
print
rate

Remove the stems from the mushrooms.  Place in an oven safe tray.  Sprinkle with some salt, olive oil and white wine if  desired.


Prepare the stuffing by combining the remaining ingredients listed above.  Mix well using a fork.  Fill each mushroom cap and stuff more on top so it resembles a dome like shape.  If extra stuffing is left over, try to pack each one higher.


Bake at 355℉ for 40 minutes or until brown on top.  Remove from the oven and let cook.  They can be eaten warm but taste even better at room temperature.