Quinoa Stuffed Mushrooms
Servings: 4 servings
Calories: 124kcal
These easy, cheesy, healthy stuffed mushrooms can be made ahead in preparation for a big gathering. Crunchy on the outside and juicy on the inside, these are sure crowd-pleaser!
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Ingredients
- 1/4 cup quinoa
- 2/3 cup chicken stock beef or vegetable stock will be fine as well
- 1 cloves of garlic
- 1-2 sprigs parsley
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- 8 oz 227gr baby portabella mushrooms
- ½ cup mixed cheese grated
Instructions
- Preheat the oven to 350°F (175° C).
- In a small saucepan, bring chicken stock, garlic, and parsley to a boil. Add quinoa, and reduce the heat to low. Add red pepper flakes, salt and pepper. Cover and simmer for 10-15 minutes, or until the all the liquid is fully absorbed.
- Meanwhile, remove the stems of the mushrooms and place the caps on oiled baking sheet. Slightly salt and pepper.
- When the quinoa is cooked, transfer to a medium bowl and let it cool slightly. Stir in cheese.
- Stuff the mushroom caps with quinoa/cheese mixture. Bake for 20 minutes.
Notes
You can prepare the stuffed mushrooms in advance and refrigerate it covered for up to 24 hours.
Nutrition
Calories: 124kcal
Carbohydrates: 11g
Protein: 7g
Fat: 6g
Sugar: 2g
Sodium: 151mg