QUINOA-FETA STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories appetizer
Yield 24 stuffed mushrooms
Number Of Ingredients 0
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
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
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-STUFFED MUSHROOMS
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
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
MUSHROOM-STUFFED MUSHROOMS
Here's an early '80s throwback you never thought you'd see in a cookbook called "Indian-ish": dainty, appetizer-size stuffed mushrooms. Except unlike most of the disappointing versions you've tried from the frozen section of the grocery store, my mom's are so addictive that several mushroom haters who recipe-tested this dish admitted to me that they'd polished off a whole tray of them. The secret is stuffing the mushrooms with more mushrooms -- specifically, chopped-up mushroom stems, which, along with quinoa, retain moisture and soak up the garlic juice and Parmesan cheese exceptionally well. If you've ever thought quinoa could only taste like bland rabbit food, this filling, which is basically like cheesy garlic bread in grain form, will change your mind. This recipe purposefully makes a little more filling than you need for stuffing the mushrooms, as it's perfect for snacking or taking for lunch the next day.
Provided by Priya Krishna
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems from the mushrooms. Set the caps aside, and finely chop the stems.
- In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile and cook until the onion browns, 5 to 7 minutes. Add the chopped mushroom stems and cook until soft, 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
- Transfer the mixture to a large bowl and let cool for 5 minutes. Add the cooked quinoa, Parmesan, cilantro, salt, and black pepper and stir to combine.
- Arrange the mushroom caps on a baking sheet and, using a teaspoon, fill them with the quinoa mixture -- the filling should be spilling out of each cap.
- Bake the stuffed mushrooms for 12 minutes, until slightly wilted and lightly browned on top. Let cool for about 5 minutes.
- Drizzle each stuffed mushroom with a little olive oil before serving.
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From minimalistbaker.com
4.7/5 (36)Total Time 30 minsCategory EntreeCalories 305 per serving
- Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
- If you don't have any cooked quinoa on hand, start by heating a medium saucepan over medium heat. Once hot, add avocado oil or coconut oil or water (1 tsp as original recipe is written) and rinsed and drained quinoa (1/2 cup as original recipe is written). Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt (amounts as original recipe is written // adjust if altering batch size).
- Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
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From simplyquinoa.com
Reviews 8Category Appetizer, SnackCuisine AmericanTotal Time 45 mins
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and place the mushrooms, stem side up, and set the sheet aside.
- Heat 1 tablespoon olive oil in a saute pan over medium heat and saute the shallots, garlic and capers until fragrant, about 2 - 3 minutes.
- Add the cooked quinoa, sauteed vegetables and cheese to a mixing bowl. Stir to combine. Toss with the fresh basil and crushed red peppers. Season with salt and pepper.
- Spoon the mixture into each of the mushrooms, about 1 teaspoon into each (depending on the size). Bake in the center of a warmed oven until the mushrooms have softened and the topping begins to brown, about 20 - 25 minutes. Serve immediately.
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