Quinoa Stuffed Mushrooms Recipes

QUINOA - STUFFED MUSHROOMS

Quinoa - Stuffed Mushrooms image

Adapted from a recipe I found in a store magazine. I had these today and they were yummy, not to mention healthy. Quinoa contains 5g of protein, 3g of fiber and only 1g of sugar per 1/4 cup and its also very low fat. Try it!

Provided by LizAnn

Categories Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup quinoa
8 ounces cremini mushrooms, caps and stems wiped clean
1 tablespoon grapeseed oil, divided (or olive oil)
1 tablespoon finely minced garlic
1/3 cup chopped leek, white part
1/4 cup low sodium chicken broth
1 1/2 tablespoons lemon juice
2 tablespoons toasted and finely chopped walnuts
2 tablespoons fresh flat-leaf Italian parsley, chopped
sea salt

Steps:

Preheat oven to 425°F.
Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
Separate mushroom caps from stems.
Finely chop stems and measure out a generous 1/3 cup.
Spray caps with olive oil spray inside and out. Set on baking sheet open side up
Swish quinoa again and them drain in through a fine sieve strainer.
Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.
Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
Stir in lemon juice, walnuts and parsley.
Season to taste with salt.
With a teaspoon, pack stuffing inside mushroom caps, mounding high.
Roast till hot and fork tender, about 10 minute
Serve hot or at room temperature.

Nutrition Facts : Calories 79.2, Fat 4.4, SaturatedFat 0.5, Sodium 9.3, Carbohydrate 8.3, Fiber 1.2, Sugar 1.1, Protein 2.8

QUINOA-FETA STUFFED MUSHROOMS

Quinoa-Feta Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories appetizer

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Ingredients

Steps:

Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.
Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.
Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

QUINOA-STUFFED MUSHROOMS

Quinoa-Stuffed Mushrooms image

These delicious stuffed mushrooms I created while experimenting with quinoa in the kitchen. The puree is key to keep the quinoa mixture together and add a special flavor. They are good and good for you!

Provided by Bdeebs

Categories Stuffed Mushrooms

Time 1h30m

Yield 12

Number Of Ingredients 16

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

Steps:

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 Facts : Calories 108.8 calories, Carbohydrate 13.7 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 328.5 mg, Sugar 2 g

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