Quinoa-Stuffed Mushrooms Recipe

Name: Quinoa-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mushroom Marinade; 2 pounds crimini mushrooms, stems removed; 1/2 cup balsamic vinegar; 1/4 cup extra virgin olive oil; 3-5 cloves garlic, chopped; 1 bunch fresh or dried rosemary; salt to taste; Quinoa Stuffing; 1/2 cup quinoa; 1/2 zuchini, chopped small; 1/4 red bell pepper, chopped small; 1/4 green bell pepper, chopped small; 1/2 white onion, chopped small; 1 cup feta cheese (optional); 1 bunch fresh dill, chopped; juice from 1/2 lemon; 1-2 tablespoons extra virgin olive oil OR grape seed oil; salt to taste

Servings: persons

Mushroom Marinade
2 pounds crimini mushrooms, stems removed
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
3-5 cloves garlic, chopped
1 bunch fresh or dried rosemary
salt to taste
Quinoa Stuffing
1/2 cup quinoa
1/2 zuchini, chopped small
1/4 red bell pepper, chopped small
1/4 green bell pepper, chopped small
1/2 white onion, chopped small
1 cup feta cheese (optional)
1 bunch fresh dill, chopped
juice from 1/2 lemon
1-2 tablespoons extra virgin olive oil OR grape seed oil
salt to taste

1
Wash mushroom caps thoroughly, pat dry, and put into large plastic storage bags which zip closed.
2
Add all other ingredients to the bags of mushrooms. Zip bags carefully and shake well to incorporate all ingredients.
3
Refrigerate for 30-60 minutes while you work on the filling.
4
Cook quinoa according to package instructions. Set aside to cool.
5
Preheat oven to 400.
6
In an airtight container, combine dill, lemon juice, oil and salt. Shake very well to incorporate. Set aside.
7
Lay mushrooms on baking sheet(s) in one layer and cook in the oven for about 20 minutes. They will be ready when they are starting to become soft but still keep their integrity. When they are done, set aside to cool.
8
Chop all the veggies very small. Once the quinoa is at room temperature, add all of the veggies in a large mixing bowl. It is very important that the quinoa is not warm, as you do not want the vegetables to cook.
9
Add feta cheese and lemon-dill vinaigrette to the quinoa and mix well.
10
When the mushrooms are cool, stuff them with the quinoa by using a small spoon. It's can be a little messy, but if you are firm with the spoon, the quinoa will stay put in the cap. Refrigerate until ready to serve.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Mushroom Marinade, 2 pounds crimini mushrooms, stems removed, 1/2 cup balsamic vinegar, 1/4 cup extra virgin olive oil, and more.

Yes, Quinoa-Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa-Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions